Lemon Ricotta Scones

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How to Make Lemon Ricotta scones from biscuit mix

The first thing you need is biscuit mix. You can buy biscuit mix from the grocery store, but if you prefer to make your own use the recipe below. You can also see a video of me making the biscuit mix here.

Biscuit Mix recipe

9 cups all purpose flour

1/3 cup baking powder

4 teaspoons salt

1 3/4 cups shortening or butter

(If you use butter, you will have to store the finished mix in the refrigerator)

Mix flour, baking powder, and salt in a food processor for 10 seconds.

Add fat and mix until it has a sandy texture. No large chunks of fat should remain.

Store in a tightly covered container in a cool, dry place or in the refrigerator. Use within 3 months.

Lemon Ricotta Scones Ingredients

2 1/2 cups biscuit mix

1/4 cup sugar

2 eggs

2 Tablespoons milk

1 cup ricotta cheese

1 Tablespoon Lemon zest

Preheat oven to 425° F.

Grease a 12- by 15-inch baking sheet or use a silicone liner.

Mix biscuit mix and sugar.

Beat eggs, milk, ricotta cheese and lemon zest together. Add to dry ingredients. Stir until dry ingredients are barely moistened.

Divide dough in half. Shape each half into 7-inch circle on baking sheet.

Cut each circle into 6 wedges, but don't separate them.

Bake 12 minutes or until lightly browned. Glaze with lemon frosting.

Lemon Icing for Lemon Ricotta Scones

You really don’t need icing for these scones, but it takes them to another level

1 3/4 cups powdered sugar

1/4 cup butter, softened

4 teaspoons lemon juice

1/2 teaspoon lemon zest

1 teaspoon vanilla extract

pinch of salt

Beat all ingredients together until creamy and smooth. Spread the icing on top of the cooled scones.