by Ashley Manila 72 Comments
Classic and crumbly, these tender scones are made with sweet ricotta cheese and loaded with juicy blueberries! If you’re a blueberry lover, you have to try these blueberry ricotta scones!!!
Blueberry Ricotta Scone Recipe
I have been craving fresh blueberries like crazy lately! After eating a few cartons by the handful (they’re finally juicy, plump, and on-sale where we live!), I decided to toss the remaining two cartons into a batch of scones. I also decided to toss some Italian ricotta cheese and fresh lemon zest into the scone batter. Best move(s) I’ve made all week, my friends!
How to Make Blueberry Scones
These scones baked up to be complete winners!
They smell AMAZING baking up in your oven and emerge perfectly golden on the outside, dreamily tender on the inside, and exploding with berries in every bite! Pretty much all of the things you want/need/gotta have in a blueberry scone. Win.
These blueberry ricotta scones are exceptionally simple to make and are sure to perk up any breakfast, brunch, or dessert spread. You can also make them a few hours ahead of time – just glaze right before serving. Make ahead treats always get extra brownie points in my book!
These scones also freeze great (minus the glaze!). I like to pull one out of the freezer in the morning and enjoy it with my coffee as a quick and delicious breakfast treat. Enjoy! xoxo
More Blueberry Scone Recipes:
- Greek Yogurt Lemon Blueberry Scones
- Vegan Blueberry Banana Scones
- Classic Bakery-Style Blueberry Scones
- Blueberry Snickerdoodle Scones
Blueberry Ricotta Scones
Ashley Manila
Blueberry Ricotta Scones are flaky and bursting with blueberries! So good with a cup of tea!
4.65 from 17 votes
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Prep Time 15 minutes mins
Cook Time 20 minutes mins
Inactive Time 10 minutes mins
Total Time 45 minutes mins
Course Breakfast
Cuisine English
Servings 8 scones
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup granulated sugar
- 1 teaspoon lemon zest
- 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
- 1 large egg, beaten
- 1/2 cup (Whole Milk) Ricotta Cheese
- 3 tablespoons Whole Milk
- 8 ounces blueberries, fresh or frozen (If using frozen, do not thaw first)
For the egg wash:
- 1 large egg, beaten
- 1 teaspoon milk or water
- 2 tablespoons sugar, for sprinkling
For the (optional) lemon glaze:
- 2 tablespoons fresh lemon juice
- 3/4 cup confectioners sugar
Instructions
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl mix together flour, salt, baking powder, baking soda, sugar, and lemon zest.
Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
In a small bowl, whisk together the egg, ricotta cheese, and milk, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
Add in the blueberries and gently fold them into dough with a spatula - don’t worry if some of the berries break up a bit.
Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
Bake for 18-20 minutes, or until the tops are lightly golden brown.
Cool for about 10 minutes, then make your glaze.
For the glaze:
In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
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Reader Interactions
Comments
Spenser Casino says
These turned out delicious! I will definitely be making these again.Reply
- Gia says
These are light and fluffy and delicious. I made a double batch over the weekend and froze some for later.Reply
- Amparito says
Thanks, they are part of our tea time very often, delicous.
Reply
- Debbie says
Really good recipe, moist too. I used almond milk instead of whole milk, turned out fine! Had made a blueberry lemon ricotta tea cake and had ricotta left over so glad I found this recipe. Will make again!
Reply
- Rosa says
I used frozen blueberries and added extra lemon zest. Amazing recipe using the ricotta cheese which I’m a huge fan of. Great recipeReply
- Connie says
Just found your scone recipe yesterday and tried it right away, and now I can say my search is over! This is now my go to recipe, love the flavor and easy to make. I will try different fruits and flavors. We love cappuccino cheesecake and I might try it and surprise my husband. Thank you so much for sharing this with us. Today, I will try your biscuit recipe, wish me lucky because it wasn’t me why scones turned out good but your recipe, I am not a good baker .
Reply
- Connie says
Wish me luck, not lucky, sorry. Sometimes autocorrect takes over, lol.
Reply
- Sue Milward says
These were my first attempt at making scones and they turned out delicious! Soft and pillowy on the inside, light crisp on the outside. Really tasty and I’ll definitely make them again!Reply
- Sarah says
I made these without the glaze and using frozen blueberries. They came out amazingly tender and yummy! Be aware that your scones may come out very blue (almost green!) if too many of your blueberries burst or if there are lots of berry fragments. Fortunately I didn’t care how crazy they looked—because they tasted great! I almost skipped the egg wash and sprinkle of sugar, but I’m glad I didn’t. It made a crispy crust that contrasted with the soft inside. I think it’s worth it.Reply
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