Recipes from the Grapevine Cottage

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Whole Wheat Strawberry Ricotta Scones

I used fresh strawberries and added the zest of one lemon. We served them up with lemon curd and watched the royal wedding.


1 cup whole wheat flour
1 cup all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon table salt
zest of 1 lemon
6 tablespoons cold unsalted butter
1 cup fresh strawberries in 1/2" to 3/4" pieces
3/4 cup whole milk ricotta
1/3 cup heavy cream


Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Stir the strawberries into the butter-flour mixture.

Add the ricotta, lemon zest and heavy cream together and stir them in to form a dough with a flexible spatula. Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the strawberries get muddled and smudge up the dough. This is a pretty thing.

With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula.

Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more.