So this is the type of scone you can make when you want a fancier, almost Southern U.S.-style biscuit. Am I saying you should totally split one of these open and lay some thick-cut bacon on one side, close it all up and eat the stew out of it? Well, now that I write this post – yes, I am! Dang it, why didn’t I think of that when we were originally making them? Thick, yummy bacon that needs no other descriptor except BACON and one of these heavenly scones? You know what that means. We’ll have to make them again ASAP! And lots of BACON.
All regrets that there was no bacon aside, these really are some great scones. Sis Blogging Partner asked if we’d not made these before, and it’s true that they sound just like the Joy the Baker feta scones (also extremely pleasing to the tongue) we tried once, but the texture of these scones is a little lighter. I want to say it’s the ricotta. They’re a little more pillowy.
I bought some extra scallions (aka green onions) and they all went in, baby. I suppose you should love scallions in order to appreciate this recipe and I do, so much. Sure, I suppose you could leave them out, but…nah!
After doing the usual Cutting In of the Cold Butter (see a brief visual on our Facebook page), you kind of have to cut in the ricotta cheese as well. It’s a very soft cheese right out of the fridge, and we honestly weren’t sure how to incorporate it exactly (it’s not a stir-in cheese, really), so I just used the edge of the spatula to cut it into smaller pieces. You could probably use a pastry blender as well, such as the one we used in the video to cut in the butter.
Can’t have these scones without a little milk. We drink 2% at Full Fork, so that’s what when into ours.
To start the final stages of this process, gently pat the dough into a round-ish, blob-ish shape, like so. While the recipe says to knead it gently into a bal, I didn’t actually really knead it so much as patted it into shape. Don’t overdo it, that way lies tough bread.
This is your friendly neighborhood baking reminder that scones are food you can play with – with your hands! I know, we already mentioned kneading and not overdoing it, but I do like handling the dough. It’s fun, and it’s actually easier to not over mix the dough initially if you use your hands, so don’t be afraid to put aside the spoon, get in there and use those digits. Here we’ve patted down the dough to the preferred thickness (1 inch thick), again with as little working of the dough as possible. These are scones, and they’re your scones. Nobody’s gonna criticize if they’re not the most perfectly shaped scone on the planet. And if they do, well, you get to eat the delicious things and they don’t. Nanna nanna boo boo.
We liked the look of the original recipe’s rectangle scones and went with that shape as well. Like triangular scones more? Okie dokie! Just pat it into a circle instead and cut it into wedges, pizza style. But since the end goal next time for me is a Bacon Scone Sandwich of OMG Yum, I’ll probably stick with the rectangle. (I should note here that THESE other scones we’ve done before are also divine. OMG, just make all the scone, m’kay?)
It’s entirely up to you, but topping these scones with delicious things like like paprika will take them to another level. Yeah, stuff like this is optional, but next time I will put even more on them!
Fresh ground pepper and some sea salt kind of helps in the tongue-gasm sector of this experience, too.
I know why I tend to want to bake more this time of year, when it’s really starting to heat up in the Southern U.S. I’ve never had a good relationship with the heat. While there’s no belle in this Southerner, I’m in denial of said heat. I don’t want it. I want my Fall back. Making things like these scones help me hold on a little longer…despite the fact that heating up the oven this time of year makes me sweat like C&C Music Factory is in the corner, egging me on to greater aerobic heights. Just let me pretend a little longer, heat!
OK, well I’m kind of just staring longingly (and awkwardly) at these pictures right now as I write this all up, and I’m not even joking. Ever read a book you loved so much, all you wanted to do was go back and experience it all over again as if it was the first time reading it? Yeah, that’s me with these scones right now. OK, that’s it, I’m quitting everything to go open a scone shop somewhere and making these with a delicious side of bacon. If y’all are game, meet me there! In the meantime, while I daydream about such lofty things, try these out, let us know what you think and enjoy!
Scallion & Ricotta Scones
Prep Time: 15 minutes Cook Time: about 15-20 minutes Level: Easy Makes: 8 scones
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 3/4 tablespoon granulated sugar
- 1/2 teaspoon salt
- 5 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
- 1/2 cup chopped scallions
- 1 cup ricotta cheese
- 2/3 cup milk
- 1 egg beaten with 1 teaspoon water (for egg wash)
- sea salt, black pepper and smoked paprika for topping
Heat oven to 425 degrees. In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter using a pastry blender or two knives until mixture resembles a coarse meal. Stir in scallions and ricotta cheese, breaking up the ricotta into smaller pieces (like the butter) with your spoon if necessary. Add milk and stir until just combined and a shaggy dough forms. Use your hands, if you prefer, to get any dry ingredients on the bottom of the bowl incorporated.
Turn dough out onto a lightly floured surface and form gently into a ball. Gently pat down ball into a 1-inch-thick rectangle; divide into 8 equal pieces. Transfer scones to an ungreased baking sheet (we lined ours with parchment paper). Brush tops with egg wash and sprinkle generously with smoked paprika and a little sea salt and black pepper.
Bake about 15-20 minutes minutes or until scones are golden brown and have risen. Remove from oven; cool 5 minutes before serving.
Your scones may not take even a full 15 minutes, so just remember to pull them out and check them prior to that time. Personally I’m not a fan of biscuits being too done on the bottom, so I prefer a little less time in the oven sometimes.