My whole-wheat strawberry ricotta scones are drizzled with a sweet lemon glaze that will have you coming back guilt-free for more.
Treat yourself to something delicious this holiday season featuring whole-grain goodness, fresh sweet strawberries and tangy lemon peel.
The ingredient of the month for the #Foodiemamas blogger recipe group is strawberries. The possibilities are endless when baking or eating this prized sweet fruit. We eat strawberries year round in my family. They’re great alone or in just about everything. Be sure to check out all the wonderful strawberry recipes from my #Foodiemamas bloggers below.
With the holidays approaching I thought a healthy, sweet and tangy treat was in order. Scones are a type of cake or quick bread typically made with cold cut butter, flour and baking powder.
Lightly sweetened scones are tender and moist on the inside, crispy on the outside, cut into squares or triangles and served warm. I’ve topped mine with a sweet lemon glaze because we like it sweet in my house.
These scones are delicious for dessert and even breakfast. So skip the coffeehouse and whip up your own homemade recipe.
Wouldn’t these whole-wheat strawberry ricotta scones with a lemon glaze make the perfect homemade gift for the foodie in your life?
Whole-Wheat Strawberry Ricotta Scones with a Lemon Glaze
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/3 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Zest from 1 lemon
- 6 tablespoons cold butter
- 1 cup of strawberries, chopped
- 3/4 cup ricotta cheese
- 1 egg, slightly beaten
- 1/4 cup whipping cream
- Juice from 1 lemon
- 1 tablespoon confectioner sugar
- Preheat the oven to 425°F. In a large bowl mix together the flours, sugar, baking powder, salt and lemon zest. Add the cold butter to the flour mixture after using a pastry butter cutter, a box grater or a knife to chop the cold butter into pea sized portions. I use a box grater and "shred" the cold butter like I would any vegetable. Mix it into the dry ingredients. Next, gently fold in the chopped strawberries. Add the egg, whipping cream and ricotta and mix until just blended.
- Sprinkle a tablespoon of flour onto a wooden board and add the batter on top. Sprinkle a spoonful of flour on top of the dough using your hands and form it into an inch-thick circle or rectangle. Use a knife to cut your shape into triangles or squares and using a spatula transfer to a parchment-lined baking sheet.
- Sprinkle coconut sugar on top of each scone and bake for 15 minutes or until the edges are slightly browned. While the scones are baking prepare the glaze by mixing together one tablespoon of confectioner sugar and the juice from one lemon. Mix well. Allow the scones to cool before drizzling with the glaze.