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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 20 |
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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 .. 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 |
Directions:
1. Preheat oven to 350F degrees, and spray a baking sheet with non-stick cooking spray.
2. In a small bowl, combine ricotta cheese, egg, milk and cinnamon.
3. Mix well with a fork until well combined and not very lumpy.
4. (Do not mix until all lumps disappear).
5. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
6. Cut in shortening until mixture resembles coarse cornmeal.
7. Stir in cheese mixture lightly, then combine quickly.
8. Be careful not to overmix, knead no more than 10 times.
9. You may need to add another tablespoon of milk depending on your flour, dough should be slightly sticky and shiny.
10. Place on the baking sheet, and pat into 3/4 inch thickness.
11. Cut round into 6 wedge-shaped pieces.
12. Move scones so they are not touching, and dust with sugar and cinnamon.
13. Back 15-20 minutes, or until browned.
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