The new baker: buckwheat raspberry ricotta scones

Date:26-07-2013 07:58:06 read:5

The new baker: buckwheat raspberry ricotta scones

These square buckwheat scones are baked with whole raspberries inside, giving them a delightfully fruity tang.

Buckwheat raspberry ricotta scones Photo: YUKI SUGIURA
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These scones are wonderful on their own or served with slightly salted butter. The buckwheat gives them a chewy texture and a pleasant tang. Freezing the raspberries helps to keep their structure as you gently fold them into the dough.

Makes eight large scones

130g (4½oz) raspberries, fresh or frozen
60g (2oz) buckwheat flour
180g (6oz) plain flour
4 tbsp granulated sugar
4 tsp baking-powder
85g (3oz) unsalted butter
75ml (2¾fl oz) double cream, plus extra for brushing
190g (6½oz) ricotta
½ tsp vanilla extract (optional)
1½ tsp cornflour
1 tsp cinnamon mixed with 3 tbsp granulated sugar

Preheat the oven to 190°C/375°F/gas mark 5. Line a baking-tray with parchment paper and set aside. If using fresh raspberries, place them in one even layer on another baking-tray; transfer to the freezer for 20 minutes or until firm.

In a large mixing-bowl whisk together the flours, sugar, baking-powder and ½ tsp salt. Cut the butter into 1cm (¼in) cubes and toss into the flour mixture. Once the butter is well coated use your fingertips to rub it into the flour.

Pour the double cream into a small measuring jug. Mix the ricotta and vanilla extract (if using) into the cream. Pour this mixture over the floury dough. With as few strokes as possible fold the cream into the flour. Transfer the dough to a flour-dusted worktop. Using a rolling-pin, shape the dough into a rough 46cm (18in) long rectangle, about 1.5cm (½in) thick.

Remove the raspberries from the freezer and dust with cornflour. Scatter over half of the dough. Fold the other half over the top of the raspberries. Use the rolling-pin to secure by lightly rolling over the top. Gently reshape to into a 23x13cm (9x5in) rectangle. Cut into eight rectangular scones. Transfer to the lined baking-tray. Brush the tops with cream and sprinkle with cinnamon sugar.

Bake for 18 to 21 minutes until the scones are golden around the edges and cooked through. Allow to cool slightly on the tray before serving.

    Ever For Health Copy Rights 2013