Whole-Wheat Raspberry Ricotta Scones

I prepared this recipe with the tweaks suggested by Sprouted Kitchen - where the raspberries are replaced by fuju persimmons - and reviewed it in both places. I prepared my own ricotta using this recipe, and followed the Sprouted Kitchen's version suggestion to use fuyu persimmons in the place of the raspberries suggested in the SK cookbook. I also substituted skim milk for the 1/3 C heavy cream (but don't tell anyone!).

These scones came together easily and looked just beautiful. They were sweet - but not too sweet - had a lovely texture - and the combination of cinnamon, cardamom, and ginger gave an excellent subtle spice. I found that the persimmons were a bit lost in the recipe, but I will definitely repeat with other fruit. Note that this recipe was also recently put on the 101cookbooks blog using blackberries.

Very nice tender scones….not as flaky as some, but more moist than most.

I decided to make a double batch to use up most of the container of ricotta (I used low-fat) but replaced the berries with chocolate chips in 1 batch. I made the chocolate chip version first and found the dough to be a little dry so added an extra spoon of ricotta to help it hold together. I thought perhaps it was just lacking the added moisture from the fruit but I had the same issue with the raspberry batch using mostly defrosted, drained raspberries instead of fresh. I ended up using the whole 454g container of cheese.

Deb’s recipe doesn’t call for spices or additional flavourings and the raspberry version doesn’t need them but the chocolate chip version could have used a little vanilla. Definitely a recipe I’ll make again.