Tuesday, 7 August 2012

International Scone Week - Blueberry Vanilla Ricotta Scones


It's International Scone Week - hop over to Fig Jam and Lime Cordial for a bit more of an explanation! Scones are popping up all over the place Joanna has some interesting looking experimental Kombucha scones, Misky has made Celia's lemonade scones, and Heidi is making lots of scones. So as a confirmed scone lover I'm wading in with my offering this time. 

You can find all of my previous scone blog posts by clicking here.


Other scones I'd like to try from around the web...
Dan Lepard's Ginger Beer Scones 
Dan Lepard's Vanilla Almond Scones (I'll miss off the almonds!)
A savoury alternative to sandwiches Mediterranean Scones
Some with strong flour Fig and Date Scones
Celia's Lemonade Scones
A Frying Pan Pizza with a scone-like base


Blueberry Vanilla Ricotta Scones (adapted from BBC Good Food)
Ingredients
250g ricotta
120g golden caster sugar
280g self raising flour
70g butter
100g fresh blueberries
1tsp vanilla extract (or a little more)

Method
- Preheat the oven to gas 5 1/2/190C. Place a sheet of parchment paper on a baking sheet.
- Place the ricotta in a bowl, beat in 60g sugar and the vanilla extract and set aside.
- Place the flour in a large bowl and rub in the butter (I used fridge cold butter here).
- Mix the remaining sugar into the flour/butter mix.
- Add the ricotta mixture to the flour mixture and bring together almost into a dough. When it has nearly combined, add the blueberries and continue to mix.
- Tip onto a floured surface and briefly knead to bring together. (Well, not really knead, just bring it together - by squashing it a bit really)
- Pat out into a large square about 1 1/2" or 3cm thick (it's a bit vague - it sort of depends on how deep you want your scones).
- Cut into 16 pieces (the dough will be fairly dry) and transfer to the baking sheet, spacing apart a bit, as they expand during baking.
- Bake for around 25 minutes until risen and golden. I returned the centre four of my scones to the oven for an extra 5 minutes because they didn't seem quite as done.
- Cool on a wire rack.


This has to be one of my absolute favourite scone recipes, and it has made an appearance on the blog before, but I make no apologies for bringing it out again in a different guise, because until you've tried these you really don't know what you're missing. They're moist and full of vanilla flavour and juicy goodness of the blueberries and don't really even need any butter, although a good dollop of blueberry jam (Bonne Maman do one I'm particularly fond of) wouldn't go amiss.

What's your favourite scone recipe? What am I missing that I should really try?

16 comments:

lapin d'or said...

This could be one of those love at first sight recipes, I am going to have to make these very soon.

Suelle said...

I've never tried ricotta scones, but these look very tempting.

Dom at Belleau Kitchen said...

its seems to always be international something week, which is not a bad thing when it comes to scones... I love your square shaped scones, they look so pretty... lovely recipe too, mmmmm... I need cream...

Foodycat said...

Gorgeous. Just gorgeous!

heidiannie said...

I like the look of your scones- and I'm eager to try the ricotta! They must be very moist. I'm definitely trying this recipe- thank you for sharing!

Jacqueline said...

I never know what week it is never mind what baking week, hehe, but these look tremendous! I've made blueberry scones before and they were good, but they didn't look half as good as these.

Chele said...

Oh no!!! You know what my scone making abilities are like! How come Christmas never comes around as quickly as scone week?? Lol.
Lovely flavour combo, they look so tasty.

Karen S Booth said...

WOW! I missed a trick here, as I LOVE scones, as you probably know! Yours look JUST amazing and as I am baking from my old Be-Ro book tomorrow, I will try to get some scones in before the week ends! Karen

Caroline said...

Lapin - I hope you do make them - they're delicious!

Suelle - they're good. I keep on making them, with little variations.

Dom - yes, there's always a call for international something. Square is just because it's easier!

Foodycat - yes, that's the perfect description of them!

Heidiannie - They are lovely moist scones, I do hope you try them.

Jac - we might have made this one up.... Blueberries in scones are great - juicy bursts in the moist scone.

Chele - give these a try!

Karen - I look forward to seeing what you come up with. Hop across to Celia's blog to see her round up too.

The Caked Crusader said...

I'm hooked on blueberries at the moment so am drooling at these. Nice idea to add ricotta to the scone - I can see that would work really well.
I'm very boring with my scones - I like sultanas and raisins!

Barb Bamber | just a smidgen said...

I love scones and think this round-up of scones is a great idea.. Lots for us to choose from if we have the urge to make a batch. Yours sound so moist and look lovely!! xx

Johanna GGG said...

these look lovely and I am sure I would love them - I like your ideas for scones to try as well - sounds delicious. Who doesn't love a fresh scone with a cuppa!

Baking Addict said...

ooh these look great! Love the shape of them and blueberry is a great flavour!

Caroline said...

CC - the ricotta does keep them very moist. I like sultanas and raisins too!

Barb - it's great to have lots of recipes to choose from isn't it!

Johanna - indeed - scones are always good! There are some interesting ideas out there.

Ros - the shape is just for ease, but it does look good!

Choclette said...

Yes, you have talked about your ricotta scones before and I vowed then I would make them and I still haven't. This MUST change and I'm bookmarking the recipe right now before I forget!

Caroline said...

Choclette - they're great, I thoroughly recommend them!

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