Autumn Scones

Submitted by RussArulo

"The things you can do when you run out of staple ingredients! I ran out of butter and I didn't have any shortening on hand, but I really wanted to make scones, so I substituted canola oil and ricotta cheese. It sounds weird, I know, but they taste great. Have about a cup or so of extra flour on hand for kneading."

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 20 scones
• Serves: 10

ingredients

• 3 cups flour
• 1⁄2 cup sugar
• 2 teaspoons baking powder
• 1 1⁄2 tablespoons cinnamon
• 1 tablespoon nutmeg
• 1 teaspoon ground cloves
• 1⁄4 teaspoon kosher salt
• 1⁄2 cup canola oil
• 1⁄3 cup part-skim ricotta cheese
• 3⁄4 cup buttermilk
• 1 egg
• 1 tablespoon vanilla extract
• 1⁄2 cup honey

directions

1. Preheat oven to 350 degrees.
2. Sift the flour into a large bowl and mix in the next eight ingredients until well combined. The result should have the appearance of coarse meal.
3. In a separate bowl, whisk the egg with the buttermilk and vanilla extract.
4. Mix into dry ingredients with honey.
5. Flour a cutting board or clean countertop and pour out the resulting sticky mixture.
6. Knead, adding more flour until the batter becomes a dough.
7. Roll to desired thickness with a rolling pin and cut out circles of dough using a 3" diameter cookie cutter or the mouth of a Collins glass. Place scones on a cookie sheet lined with foil paper and sprayed with non-stick spray.
8. Repeat process with remaining cutaways until there isn't enough to make another scone.
9. Bake for 20 minutes.