i’ve mentioned before here that breakfast is my favorite meal of the day.
if i could have things my way, i would wake up without an alarm clock (it would still probably be around 7), come downstairs in my cozy robe and slippers, turn on the espresso machine, spend some time making crepes or quiche while snacking on berries, and then read the news and my favorite blogs while enjoying my meal. the whole routine would take 1 1/2 – 3 hours, and at 10 am, i’d be ready to start my day.
unfortunately, this is not my current reality. although there is an occasional sunday that i get my way, i feel like we’ve always got somewhere to run off to or some other commitment that gets in my way. but just because i can’t have my long, romantic mornings doesn’t mean i can’t have my ideal breakfast. so what if it’s made on a tuesday night? it just means wednesday morning is that much better.
i’m in love with these whole wheat strawberry ricotta scones. they’ve got the right amount of sugar and the right amount of fluffiness from the ricotta. and they crunch and crumble like they’re supposed to. and they’re not overly bad for you (370 calories, if you’re counting).
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- ¼ cup sugar
- ½ teaspoon sea salt
- 6 tablespoons butter, cut into chunks
- 1 cup strawberries*, cut into large pieces
- ¾ cup part-skim ricotta
- ⅓ cup heavy cream
- *the original recipe uses raspberries, but i happened to have strawberries on hand. this recipe would work well with any berry really, so play around with it.
- Preheat oven to 425.
- In a large bowl, mix together flours, baking powder, sugar, and salt. Cut in butter until well integrated. Add strawberries, ricotta, and cream and mix gently until dough starts to clump together.
- Using your hands, transfer the dough onto a lightly floured surface.
- Shape dough into disk about 1 inch high. Cut into 6 triangles. Transfer the scones onto a baking dish lined with parchment paper and bake for 12-15 minutes. Then, broil on high for a couple extra minutes until tops are golden brown.
recipe adapted from the smitten kitchen cookbook.
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