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Whole Wheat Raspberry Ricotta Scones

whole wheat raspberry ricotta scones

Whole wheat, raspberries, and ricotta come together beautifully in this fragrant bite – perfect for Mother’s Day brunch or breakfast for dinner.

What You’ll Need

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  • all-purpose flour  ( 1 cup )
  • heavy cream  ( 1/3 cup )
  • whole wheat flour  ( 1 cup )
  • cold unsalted butter  ( 6 tablespoons )
  • granulated sugar  ( 1/4 cup )
  • table salt  ( 1/2 teaspoon )
  • whole milk ricotta  ( 3/4 cup )
  • baking powder, preferably aluminum-free  ( 1 tablespoon )
  • fresh raspberries  ( 1 cup )
Ready to make? Find out how on smitten kitchen