Traditionally served with tea and often enjoyed for breakfast, buttery scones can be customized with your choice of fruit and dairy.
- Total time 50 minutes
- Portion size 10 servings
Preheat oven to 425°F. Line baking sheet with parchment paper.
In large bowl, whisk together 1¼ cups of the all-purpose flour, the whole wheat flour, sugar, baking powder and salt. Using coarse side of box grater, grate butter into flour mixture; toss to combine.
In small bowl, whisk together ricotta and cream. Make well in centre of flour mixture; using fork, stir in ricotta mixture just until ragged dough forms. In bowl, toss together blueberries and remaining 2 tsp all-purpose flour. Sprinkle over flour mixture.
Turn out onto lightly floured surface. Quickly pat and lightly knead into 8-inch round. Using pastry scraper or chef’s knife, cut into 10 triangles. Arrange on prepared pan, 2 inches apart. Freeze for 15 minutes.
Topping Brush with cream; sprinkle
with coarse sugar and almonds (if using).
Bake until deep golden brown, 22 to 24 minutes. Transfer to rack.
Nutritional facts PER SCONE about
- Fibre 2 g
- Sodium 401 mg
- Sugars 14 g
- Protein 7 g
- Calories 299
- Total fat 15 g
- Potassium 123 mg
- Cholesterol 42 mg
- Saturated fat 9 g
- Total carbohydrate 37 g
- Iron 11
- Folate 18
- Calcium 17
- Vitamin A 12
- Vitamin C 1