Zutaten für Ricotta Cheese Scones
- Light Ricotta Cheese
- 1 large egg
- Nonfat Milk
- 1 teaspoon ground cinnamon (or substitute with 1 tablespoon lemon zest)
- All Purpose Flour
- White Sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) cold vegetable shortening, cut into small pieces
- 1/4 cup (50g) granulated sugar
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Zubereitung von Ricotta Cheese Scones
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, gently whisk together the ricotta cheese, egg, milk, and cinnamon until just combined. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in the cold shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gently stir in the ricotta cheese mixture until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently knead 8-10 times. The dough should be slightly sticky.
- Pat the dough to a 3/4-inch thickness on the prepared baking sheet.
- Use a sharp knife or pizza cutter to cut the dough into 6 wedge-shaped scones.
- Separate the scones slightly on the baking sheet.
- Sprinkle generously with the sugar-cinnamon mixture.
- Bake for 15-20 minutes, or until the scones are lightly golden brown.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
67g
Fat
28g
Carbs
16g
