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Honey Whipped Ricotta Stuffed Scones
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1.2 hours
6 servings
Adjust servings
Makes 6 scones
dairy-free
(?)
Has dairy from:
ricotta cheese (whole milk)
mascarpone cheese
unsalted butter
milk (whole)
gluten-free
(?)
Has gluten from:
all-purpose flour
baking powder
baking soda
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
baking powder
vegan
(?)
Not vegan due to:
ricotta cheese (whole milk)
mascarpone cheese
honey
unsalted butter
egg (large)
milk (whole)
vegetarian
(?)
Not vegetarian due to:
egg (large)
pescatarian
paleo
(?)
Not paleo due to:
ricotta cheese (whole milk)
mascarpone cheese
honey
all-purpose flour
baking powder
granulated sugar
milk (whole)
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 8.3% of RDA
• Calories: 27.2% of RDA
• Carbs: 22.1% of RDA
• Fat (total lipid): 37.1% of RDA
• Fiber: 13.5% of RDA
• Fructose: 18.5% of RDA
• Protein: 20.5% of RDA
• Sodium: 21.6% of RDA
• Sugar: 49.3% of RDA
• Vitamin A (IU): 23.3% of RDA
• Vitamin B6: 20.1% of RDA
• Vitamin C: 0.1% of RDA
• Iron: 5.2% of RDA
• Magnesium: 17.6% of RDA
• Manganese: 4.9% of RDA
• Niacin: 39.0% of RDA
• Potassium: 18.1% of RDA
• Zinc: 11.3% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
60.9
g
Calories
544
 
Fiber
3.77
g
Iron
0.990
mg
Protein
23.0
g
Sodium
291
mg
Sugars
15.4
g
Fat (total lipid)
22.7
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
3/4
cups
+
-
 
 
1/4
cups
+
-
 
 
1/4
cups
+
-
 
good quality floral honey.
 
1/4
tsp
+
-
 
can use orange zest.
 
3/8
tsp
+
-
 
 
3
cups
+
-
 
 
1 1/2
tbsp
+
-
 
aluminum-free.
 
3/8
tsp
+
-
 
 
1
tbsp
+
-
 
 
9
tbsp
+
-
 
 
1
whole
+
-
 
for egg wash.
 
1
cup
+
-
 
plus 1 tablespoon.
 
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PREPARATION
PREPARING THE DOUGH
1.
In a food-processor, blend ricotta, mascarpone, honey, lemon zest and salt until smooth, then set aside.
2.
In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt. Cut the cold, unsalted butter into large cubes and add to the flour-mixture, then with a pastry-cutter or your hands, cut/squeeze the butter into the flours until they become shaggy and pea-sized bits. Some bits will be bigger or smaller, rounder or flatter than the others.
3.
Add the whole milk, and stir the whole thing into a dough with a large fork. Do not over-work it. Once the dough starts to come together, gather loose bits and flours with your hands so they all stick together, then transfer to a lightly floured surface.
4.
Dust with flour as needed as you go, and roll the dough out into 1/3" (1 cm) thick rectangle, then cut into 6 equal squares.
5.
Place about 1 1/2 tbsp of the ricotta-filling in the centre. Dab the edges lightly with a bit of water, then fold the dough over into a triangle and gently pinch the edges together.
6.
You can pinch away excess doughs and shape the triangle as neatly as you can, then set aside on a lightly floured pan. Repeat with the rest.
7.
Freeze the scones in the freezer for at least 30 min to 1 hour before baking. You can also make the day before and keep them frozen until the next morning.
BAKING THE SCONES
8.
30 min before baking, preheat the oven on 445 F/230 C.
9.
Brush the surface of the scones with egg-wash, then sprinkle generously with raw sugars.
10.
Bake in the oven for about 15 min until golden browned and puffed.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just make the following substutions: gluten-free baking powder for baking soda and gluten-free all-purpose flour for all-purpose flour and gluten-free baking powder for baking powder.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 544
Protein 23.0 g
Carbohydrates 60.9 g
Iron 0.99 mg
Fiber 3.77 g
Calcium 82.9 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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