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Prep 15 mins
Cook 15 mins
My husband likes ricotta cheese a lot, so I came up with this recipe .. You won't believe how light these scones are .. Next time I will sub lemon juice for the milk, and grated lemon rind for the cinnamon ..
- Preheat oven to 350F degrees, and spray a baking sheet with non-stick cooking spray.
- In a small bowl, combine ricotta cheese, egg, milk and cinnamon.
- Mix well with a fork until well combined and not very lumpy.
- (Do not mix until all lumps disappear).
- In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
- Cut in shortening until mixture resembles coarse cornmeal.
- Stir in cheese mixture lightly, then combine quickly.
- Be careful not to overmix, knead no more than 10 times.
- You may need to add another tablespoon of milk depending on your flour, dough should be slightly sticky and shiny.
- Place on the baking sheet, and pat into 3/4 inch thickness.
- Cut round into 6 wedge-shaped pieces.
- Move scones so they are not touching, and dust with sugar and cinnamon.
- Back 15-20 minutes, or until browned.
too much flour, consistency is not right, cup and a half of flour at most is probably a better bet.
WOW....these are delicious scones. I was reluctant to use shortening. I love to bake with butter, just because I love the flavor it adds. But, I decided to give the shortening a try and they came out PERFECT! Light and tender. I did refrigerate the shortening before cutting it in and only used 1 1/2 cups of flour. I did bake mine about 1/2 an hour. I think my oven temp is off. I know I'll make these again. Thanks so much for posting the recipe.
I ha dnever made scones, but had some ricotta cheese to use up and didn't want to make yet another Italian dish. These are very tasty!