Ricotta Cheese Scones Food

RICOTTA SCONES WITH RHUBARB-ORANGE COMPOTE

Ricotta Scones with Rhubarb-Orange Compote image

Eaten warm with a dollop of fruit compote, these scones are a little piece of heaven. If serving to guests, be prepared to share the recipe. -Marilyn Rodriguez, Fairbanks, Alaska

Provided by Taste of Home

Time 45m

Yield 1 dozen (3/4 cup compote).

Number Of Ingredients 20

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1/2 cup orange juice
1 cup finely chopped fresh or frozen rhubarb, thawed
1/2 small navel orange, peeled and pureed
SCONES:
3 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup cold butter
1 large egg, beaten
1 cup heavy whipping cream
1 cup ricotta cheese
2 teaspoons grated orange zest
TOPPING:
2 tablespoons heavy whipping cream
2 tablespoons sugar
1/4 teaspoon ground cinnamon

Steps:

In a small saucepan, combine the sugar, cornstarch and orange juice until smooth. Stir in rhubarb and orange. Bring to a boil; cook and stir until thickened and rhubarb is tender. Remove from the heat; cool., In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream, cheese and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times., Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with sugar and cinnamon. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.

Nutrition Facts : Calories 386 calories, Fat 19g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 361mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 1g fiber), Protein 7g protein.

RICOTTA CHEESE SCONES

Ricotta Cheese Scones image

My husband likes ricotta cheese a lot, so I came up with this recipe .. You won't believe how light these scones are .. Next time I will sub lemon juice for the milk, and grated lemon rind for the cinnamon ..

Provided by najwa

Categories Scones

Time 30m

Yield 6 scones

Number Of Ingredients 12

Ingredients

1/2 cup light ricotta cheese (or regular)
1 egg
1 tablespoon nonfat milk (or regular, cream .. etc)
2 teaspoons cinnamon
2 cups all-purpose flour
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
sugar
cinnamon

Steps:

Preheat oven to 350F degrees, and spray a baking sheet with non-stick cooking spray.
In a small bowl, combine ricotta cheese, egg, milk and cinnamon.
Mix well with a fork until well combined and not very lumpy.
(Do not mix until all lumps disappear).
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
Cut in shortening until mixture resembles coarse cornmeal.
Stir in cheese mixture lightly, then combine quickly.
Be careful not to overmix, knead no more than 10 times.
You may need to add another tablespoon of milk depending on your flour, dough should be slightly sticky and shiny.
Place on the baking sheet, and pat into 3/4 inch thickness.
Cut round into 6 wedge-shaped pieces.
Move scones so they are not touching, and dust with sugar and cinnamon.
Back 15-20 minutes, or until browned.

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From foodnewsnews.com

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TRE STELLE® RICOTTA AND FRESH RASPBERRY SCONES - TRE ...

In the bowl of your food processor combine flours, baking powder, sugar and salt; mix well. With the processor running add butter, one tablespoon at a time until mixture resembles coarse sand. Add the Ricotta Cheese and cream; whirl just until combined. Using a wooden spoon gently fold in raspberries and citrus zest.
From trestelle.ca

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RICOTTA CHEESE SCONES RECIPE - ALL INFORMATION ABOUT ...

Ricotta Cheese Scones Recipes top www.tfrecipes.com. In a small bowl, combine ricotta cheese, egg, milk and cinnamon. Mix well with a fork until well combined and not very lumpy. (Do not mix until all lumps disappear). In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse cornmeal. See more result ›› …
From therecipes.info

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USE IT UP CHALLENGE: LEFTOVER RICOTTA CHEESE | COOKING LIGHT

Cherry Almond Ricotta Drop Scones. Credit: Photo: Randy Mayor. View Recipe: Cherry Almond Ricotta Drop Scones . Reserve half of the citrusy-sweet ricotta mixture to dollop over the warm scones. These crumbly, cakelike biscuits are best enjoyed the day they are made. 11 of 39 View All. 12 of 39. Pin More. Facebook Tweet Email Send Text Message. Linguine …
From cookinglight.com

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