Ricotta Chocolate Chips Scones

Ricotta Chocolate Chips Scones

Ricotta Chocolate Chips Scones

 45 minutes

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Details

Serving Size: 4
Weight Watchers: 12 Points

Cuisine

English
Scottish
British
European
dessert
morning meal
brunch
breakfast

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Ingredients

115 grams (4 oz or a bit less than 1 cup) all-purpose flour
25 grams (2 tbsp) sugar
3/4 teaspoon baking powder
1 pinch baking soda
1 pinch salt
70 grams (3 oz) whole milk ricotta cheese
30 grams (2 tbsp) butter, chilled and cut into small pieces
60 milliliters (2 fl oz or ¼ cup) buttermilk
2 milliliters (¼) tsp vanilla extract
40 grams (1.3 oz or ¼ cup) chocolate chips
milk to brush and brown sugar to top

Instructions

Preheat the oven to 400F degress. Line a baking sheet with parchment paper.

In a bowl whisk together the flour, the sugar, the baking powder, the baking soda and the salt.

Cut in the ricotta and butter and lightly work with your fingers until the mixture resembles coarse sand. Gently stir in the buttermilk, the vanilla extract and the chocolate chips.

Turn the dough out onto a floured surface. Knead gently for 1 2 minutes, the dough should hold together but be a bit crumbly.

Place the dough on the prepared baking sheet lined with parchment paper. Pat the dough into a 3/4-inch-thick circle.

Cut the dough into 4 wedges without separating them. Use a pastry brush to brush the surface of the dough with milk and then sprinkle with brown sugar.

Bake for about 15 minutes or until lightly browned.

Let them cool on a cooling rack.

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