There is something special about a tasty piece of bread. It’s one of my cravings on a rainy day, sunny day… pretty much any day. Because of this, bread baking is kind of my thing. I like to think that bread baking is one of best ways to be introduced to baking in the kitchen. For me, learning to bake quick breads (biscuits, fruit breads, scones) was a gateway to learning the science of baking. See, cooking is more than just playing around. There are lessons at every turn: measurements, experimentation, critical thinking, proper planning, and more.
While experimenting in my kitchen, I grabbed a few items: Ricotta, Honey and a few other faves, and baked up a batch of scones. I like to think that scones and biscuits are best buds, maybe even siblings. They have the same parents, made up of the same DNA but have two different takes on life. The other day I embarked on a test of scones using items I had in fridge and pantry. Rosemary-Honey Ricotta Scones were the tasty result. I was able to pair my two favorite things: sweet & savory in this recipe, and it turns out fantastic. Grab my recipe below. It’s perfect for your Easter meal!
- 2 Cups all-purpose flour + dusting
- 1 sprig of Rosemary, finely minced
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 Cup Ricotta Cheese
- 2 Tablespoons Chilled Shortening
- Half Stick Chilled, Diced Butter
- 3/4 Cup Buttermilk
- Honey to Drizzle
- Preheat oven to 425 degrees F
- In a large bowl, whisk together the flour, baking powder, rosemary, and salt.
- Cut in the shortening and butter until the mixture resembles coarse meal.
- Fold in Ricotta Cheese
- Gradually stir in milk until dough pulls away from the side of the bowl.
- Turn out onto a floured surface.
- Shape and fold dough to combine.
- Cut scones with a knife or biscuit cutter of your choice. I typically get about 8 scones in one batch.
- Place scones into a seasoned Cast Iron Skillet
- Bake for 15 to 22 minutes in the preheated oven, or until golden brown.
- Drizzle with honey.
- Serve and Enjoy!
