I’m writing down this recipe and I’m thinking :“Christiane will complain about the fact that I’m using chocolate again”. Christiane, of The Mom Chef, and I share many things (even though we never met before!). Recently, she reminded that one of these things is that we do not like chocolate, except in very rare occasions.
However, I have a husband that loves chocolate. The other day when I asked him whether he liked the bread pudding he told me “you know, amore, that you just have to put chocolate and I will love everything you make”. Well, not a great incentive for somebody, like me, who wants to try new things every time. But he is my husband and if I want to please him (and if I want my baking products to be eaten) I have to make things with chocolate from time to time. After all, he tries all the recipes I make, even the ones that are not very successful.
Right after I made the Blueberry Ricotta Tartletts, Camala, of CC Recipe, gave me a great suggestion on how to use the leftover ricotta. They made amazingly looking Orange Ricotta Scones. I did not have orange and orange extract at home (and again…I had to please the husband!) so I changed the recipe a little bit and adapted it to Wally’s tastes. Also, I did only half batch because sometimes I don’t want to bake 8 big scones…that means having the same thing for breakfast and snack for two or three days.
Despite my changes, I love the addition of ricotta to the dough. Christiane (and everybody else): you should check out the original recipe!
Ricotta Chocolate Chips Scones
115 gr (4 oz or a bit less than 1 cup) all-purpose flour
25 gr (2 tbsp) sugar
¾ tsp baking powder
one pinch baking soda
one pinch salt
70 gr (3 oz) whole milk ricotta cheese
30 gr (2 tbsp) butter, chilled and cut into small pieces
60 ml (2 fl oz or 1/4 cup) buttermilk
2 ml (1/4) tsp vanilla extract
40 gr (1.3 oz or ¼ cup) chocolate chips
milk to brush and brown sugar to top
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.
Have a sweet day!
Adapted from: CC Recipe