You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Cherry Almond Ricotta Drop Scones by

Source: Cooking Light


1/2 cup dried tart cherries
1/4 cup fresh orange juice
1 cup part-skim ricotta cheese (such as Calabro)
1/4 cup packed brown sugar, divided
1 teaspoon grated orange rind
1 teaspoon vanilla extract
1/3 cup plus 1 tablespoon fat-free buttermilk, divided
2 tablespoons canola oil
4.5 ounces whole-grain pastry flour (about 1 cup)
3.4 ounces unbleached all-purpose flour (about 3/4 cup)
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold unsalted butter, diced
1/3 cup sliced almonds, toasted
1 large egg, lightly beaten


1. Preheat oven to 425.
2. Combine cherries and juice in a small microwave-safe bowl. Microwave at HIGH 1 minute; let stand 5 minutes. Drain; discard liquid. Finely chop cherries.
3. Combine ricotta cheese, 1 tablespoon sugar, rind, and vanilla in a medium bowl. Reserve 1/2 cup of the ricotta mixture. Add 1/3 cup buttermilk and canola oil to remaining ricotta mixture, stirring until smooth.
4. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, remaining 3 tablespoons sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cherries and almonds; toss. Add buttermilk mixture; stir just until combined.
5. Drop dough by 1/4 cupfuls 3 inches apart onto a baking sheet lined with parchment paper. Combine egg and remaining 1 tablespoon buttermilk, stirring with a whisk. Gently brush top and sides of dough with egg mixture. Bake at 425 for 15 to 16 minutes or until golden. Remove from pan; cool slightly on a wire rack.
6. Beat the reserved ricotta mixture at medium speed 3 minutes or until fluffy. Serve with warm scones.

Servings: 10

Serving Size: 1 scone, 2 tsp ricotta

Nutrition Information (per serving):
Calories 261
Fat 11.7 g
Saturated Fat 4.6 g
Cholesterol 39 mg
Sodium 287 mg
Carbohydrates 31.7
Fiber 3.2 g
Protein 7 g

Back to Top