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In recent years, scones have surged in popularity, becoming a beloved staple in cafes and home kitchens alike. Traditionally associated with tea time and sweet flavors, these delightful pastries have evolved to embrace a diverse range of ingredients, from seasonal fruits to rich spices. While sweet scones are undeniably delicious, savory variations are gaining traction for their versatility and unique flavor profiles. Enter the Savory Ricotta Herb Scones, a scrumptious and sophisticated twist on the classic recipe, perfect for breakfast, brunch, or an afternoon snack.

Savory Ricotta Herb Scones

Discover the delicious world of Savory Ricotta Herb Scones with this easy recipe that gives a modern twist to the traditional scone. Packed with nutritious whole wheat flour, creamy ricotta, and a medley of fresh herbs, these scones are perfect for any meal. Enjoy them warm with butter, serve alongside soup or salad, or use them as a tasty appetizer. Dive into baking these versatile treats and impress your family and friends with their delightful flavors!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup unsalted butter, cold and cubed

1 cup ricotta cheese

1/4 cup milk

1 large egg

1/2 cup grated Parmesan cheese

2 tablespoons fresh chives, chopped

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease lightly.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and black pepper until well combined.

      Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs, with pea-sized pieces of butter still visible.

        Combine Wet Ingredients: In another bowl, whisk together the ricotta cheese, milk, and egg until smooth and creamy.

          Combine Mixtures: Pour the wet ingredients into the dry mixture and stir gently to combine. Be careful not to overmix; it should be just combined.

            Add Cheeses and Herbs: Fold in the grated Parmesan, chives, parsley, thyme, and rosemary until evenly distributed.

              Shape the Scones: Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Cut into squares or triangles, about 2-3 inches wide.

                Bake: Place the scones on the prepared baking sheet, spacing them about an inch apart. Bake for 15-20 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.

                  Cool and Serve: Let the scones cool on the baking sheet for about 5 minutes, then transfer them to a wire rack. Enjoy warm or at room temperature.

                    Prep Time, Total Time, Servings: 15 min | 35 min | 12 scones