These Cinnamon Ricotta Scones are a delightful twist on the classic scone, offering a moist and tender texture with a hint of cinnamon spice.
Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a small bowl, whisk together the ricotta cheese, egg, milk, and cinnamon until combined but still slightly lumpy.
Don't overmix; the lumps will help create a tender texture.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Sifting the dry ingredients can help ensure they are evenly distributed.
Cut the cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Ensure the butter remains cold to create flaky layers in the scones.
Gently fold the wet mixture into the dry mixture until just combined. Avoid overmixing.
Overmixing can make the scones tough, so mix just until the dough comes together.
Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a circle about 3/4 inch thick.
Use a light touch when kneading to keep the scones tender.
Cut the dough into 6 wedges and place them on the prepared baking sheet, spacing them apart.
Spacing the scones apart allows for even baking.
Sprinkle the tops with the granulated sugar and cinnamon mixture.
This adds a sweet and slightly crunchy topping to the scones.
Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown.
Check the scones at 15 minutes to avoid overbaking.
Allow the scones to cool slightly before serving. Enjoy them warm or at room temperature.
Serve with a dollop of jam or clotted cream for a traditional touch.
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