Whole Wheat Raspberry Ricotta Scones at Catherine Fletcher blog

Whole Wheat Raspberry Ricotta Scones. Great for a grab and go breakfast! Since 1977, i’ve been testing recipes on my beloved husband. They are delightful — light and just barely sweetened. Line a large baking sheet with parchment paper. As it’s the 10th anniversary of our first date this month (how?!) he made them again. These whole wheat raspberry ricotta scones were one of the first deb recipes my husband made for me when things started getting serious. Scones with whole wheat flour tend to be a little too dense or dry, but the half and half flours coupled with heavy cream and ricotta makes for a moist and tender scone. 1 cup (120 grams) whole wheat flour. The raspberries muddled through the dough offer a great tart and sweetness to the scone which is just the right amount of sweetness, especially with only 1/4 cup of. The trickiest thing about these is the dampness of the dough. Smitten kitchen's whole wheat raspberry ricotta scones. Whole wheat raspberry ricotta scones. If you added fresh fruit, such as berries, the dough might be too sticky, and in the oven maybe the berries would melt into pockets of jam. In the bottom of a large, widish bowl, whisk flours, baking powder, sugar, and salt together. These whole wheat raspberry scones are the perfect way to use up your ricotta in your fridge!

Preheat your oven to 425 degrees. Line a large baking sheet with parchment paper. Serve them warm with butter and jam, a fresh pot of coffee, and lots of love. Great for a grab and go breakfast! If you added fresh fruit, such as berries, the dough might be too sticky, and in the oven maybe the berries would melt into pockets of jam. They are delightful — light and just barely sweetened. The trickiest thing about these is the dampness of the dough. These whole wheat raspberry ricotta scones were one of the first deb recipes my husband made for me when things started getting serious. These whole wheat raspberry scones are the perfect way to use up your ricotta in your fridge! Scones with whole wheat flour tend to be a little too dense or dry, but the half and half flours coupled with heavy cream and ricotta makes for a moist and tender scone.

Whole wheat raspberry ricotta squares Inspired by whole wh… Flickr

Whole Wheat Raspberry Ricotta Scones Yet that same trickiness is they bake into something that seems impossibly moist for a scone, and especially a whole wheat one. The raspberries muddled through the dough offer a great tart and sweetness to the scone which is just the right amount of sweetness, especially with only 1/4 cup of. Line a large baking sheet with parchment paper. Since 1977, i’ve been testing recipes on my beloved husband. Yet that same trickiness is they bake into something that seems impossibly moist for a scone, and especially a whole wheat one. They are delightful — light and just barely sweetened. Whole wheat raspberry ricotta scones. These whole wheat raspberry scones are the perfect way to use up your ricotta in your fridge! If you added fresh fruit, such as berries, the dough might be too sticky, and in the oven maybe the berries would melt into pockets of jam. Great for a grab and go breakfast! In the bottom of a large, widish bowl, whisk flours, baking powder, sugar, and salt together. Scones with whole wheat flour tend to be a little too dense or dry, but the half and half flours coupled with heavy cream and ricotta makes for a moist and tender scone. As it’s the 10th anniversary of our first date this month (how?!) he made them again. Smitten kitchen's whole wheat raspberry ricotta scones. These whole wheat raspberry ricotta scones were one of the first deb recipes my husband made for me when things started getting serious. The trickiest thing about these is the dampness of the dough.