Ricotta Chocolate Chips Scones

Photo: Sara Bonetti

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) bu ttermilk

2 milliliters (¼) tsp va nilla extract

40 grams (1.3 oz or ¼ cup) chocolate chips

milk to brush and brown sugar to top

Preparation

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.