Strawberry Ricotta Scones
Scones are better suited to a special occasion than muffins but don’t require any more work in the kitchen. Ricotta cheese bumps up the protein numbers to make these berry-laced scones seem more substantial. You can serve them adorned with Greek yogurt, a whisper of additional honey, or Mom’s favourite jam.
2 cups (500 mL) organic spelt flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) cinnamon
1/4 tsp (1 mL) salt
1 large free-range egg
3/4 cup (180 mL) ricotta cheese
1/3 cup (80 mL) honey
1/3 cup (80 mL) melted coconut oil or melted unsalted butter
Zest of 1 lemon
1 1/2 cups (350 mL) diced strawberries
Preheat oven to 400 F (200 C).
In large bowl, stir together flour, baking powder, baking soda, cinnamon, and salt.
In separate bowl, lightly beat egg and stir in ricotta, honey, coconut oil or butter, and lemon zest. Add wet ingredients to dry and gently mix just until flour is moistened. Gently fold in strawberries.
Place mixture on parchment-lined baking sheet. Gently flatten into disc about 1 in (2.5 cm) thick. Score disc into 6 triangles and bake for 18 minutes, or until edges brown and turn crispy. Let cool for several minutes before slicing into individual scones.
Serves 6.
Each serving contains: 365 calories; 10 g protein; 17 g total fat (12 g sat. fat, 0 g trans fat); 46 g total carbohydrates (18 g sugars, 5 g fibre); 160 mg sodium
source: "Thanks a Brunch!", alive #379, May 2014
Strawberry Ricotta Scones
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
