Total Time
30mins
Prep 10 mins
Cook 20 mins

I decided to bake fresh scones for our anniversary breakfast yesterday, but was out of the sour cream and fresh lemon juice my favorite recipe required. So I got creative, and subbed ricotta cheese for the sour cream, and orange juice for the lemon. These turned out to be the very best scones I've ever made!

Ingredients Nutrition

Directions

  1. Sift together dry ingredients.
  2. Cut in butter with a pastry blender or hands, until mixture resembles coarse meal.
  3. Add cheese, orange juice, and egg, blending well.
  4. Stir in blueberries.
  5. Mix until a consistent dough is formed. If too sticky, add more flour. Divide into two lumps. Pat out on floured surface, into two rounds about 7" in diameter and 3/4" thick. Put on parchment-covered baking sheet, and score each round into 4 wedges. Separate wedges slightly.
  6. Bake at 350 until golden brown, about 20 minutes.