These are some serious lip smacking raspberry and ricotta scones! They come out looking pretty rustic but hey, that’s because they’re homemade!

These  scones are really easy to prepare and most ingredients you will find in your pantry.

Enjoy warm with fresh whipped cream and raspberry jam….yum!!!


1 cup (125g) whole wheat flour

1 cup (125g) plain flour

1 tbs baking powder

¼ cup (50g) granulated sugar

½ tsp salt

85g cold, unsalted butter

140g fresh or frozen raspberries

190g whole milk ricotta

1/3 cup heavy cream


Preheat oven to 215c (200-210 for fan forced). Line a large baking tray with baking paper. Brush a little butter on the paper to prevent sticking

In a large bowl, whisk together flours, baking powder, sugar and salt. Cut the cold butter into small cubes and work into the flour mixture until it resembles a course mixture.


Course Mixture

Stir chopped raspberries into the mixture.

Mix together the ricotta and cream and stir into the flour mixture to form a dough. Never mind if the raspberries get squished a little – that’s what gives it the pretty pink colour. Gently knead. The dough will be quite moist and very sticky.


Sticky, moist dough

Very gently transfer the dough to a well floured counter. Tap to form a large square – use a floured rolling pin, if necessary. Cut into small, even squares with a large knife. The dough doesn’t rise much so try to get the squares as close to the size you want your scones once baked.

Transfer to the tray with a spatula and bake for 15 -20 minutes, until golden at the edges. They should be mostly firm when they come out of the oven. If not, put them back in for another 3-5 minutes.

Cool on tray for a minute or two then transfer to a cooling rack.

Best served warm with fresh whipped cream and raspberry jam.


  • It’s ok to use frozen berries.
  • Substitute the raspberries with blueberries, strawberries or mixed berries for variety.
  • The dough can be prepared in advance. If preparing one day ahead, arrange the unbaked scones on the tray, cover in plastic wrap and leave them in the fridge until you are ready to bake them. If preparing more than one day in advance, arrange the scones on the tray and freeze them. Once frozen, transfer to a container or freezer friendly bag. No need to defrost the frozen, unbaked scones, just add 2 to 3 minutes to your baking time.




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