I’ve been on the road a lot this summer. Driving back and forth between Maine and Rhode Island equals lots of coffee stops for me and a never ending stream of snacks for the kids. As my son devoured a scone the other day, he told me from the backseat how delicious it was…meanwhile showering me with dry crumbs from his last bite. How awesome.
It was at that moment that I made a mental note to look through my recipes for scones that weren’t so crumb-y, while also picking his shared bits from my hair and navigating Boston traffic.
Dusted off and back at home, I found what I was looking for in Deb Perelman’s The Smitten Kitchen Cookbook, which a dear friend had turned me on to. In it is an amazing raspberry-ricotta scone recipe that I had previously tried and loved. Not only are they delicious, but they’re also moist enough to remain in the backseat!
Here I’ve adapted Perelman’s recipe to suit the season and my own tastebuds by swapping out the raspberries for mixed berries and adding fresh basil. The result is a satisfying wedge of sweet and juicy berries swirled throughout a creamy scone that’s flecked with aromatic herbs and wrapped with crispy, golden edges.
Whole-wheat summer-berry and ricotta scones
makes 8 scones
1 cup whole wheat flour
1 cup all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup turbinado sugar
6 tablespoons chilled, unsalted butter, cubed
1 cup mixed fresh berries (blueberries, blackberries, raspberries, strawberries)
3/4 cup whole-milk ricotta cheese
1/3 cup heavy cream
2 tablespoons fresh basil, chopped
To make the scones:
Preheat the oven to 425º Fahrenheit. Line a cookie sheet with parchment paper.
In a large bowl, combine the flours, baking powder, salt, and sugar. Using a mixer, add the butter to the flour. Blend using a mixer until mixture forms balls the size of small peas. (If you don’t have a mixer, you can use your hands to combine and break up the butter into small pieces.) Add berries and blend until they are mixed in and broken up.
Next, fold in ricotta cheese, heavy cream, and basil with a rubber spatula until a wet, sticky dough is formed. Shape the dough into a ball.
Liberally flour the surface of lined cookie sheet. Transfer the dough ball to the baking sheet and sprinkle flour on top.
Shape the dough into an 8-inch-wide circle that is about 1 inch high. Cut the dough with a sharp knife into 8 triangular wedges, and separate slightly.
Bake at 425 for 15 minutes, or until the edges are golden and crisp. Allow to cool for 5 minutes before serving. Enjoy them straight from the oven, or save them for when you’re on the go. Either way, they’re guaranteed not to rain dry crumbs when your kids exclaim how delicious they are!