I’m starting to realize this blog may as well be the fan page of Smitten Kitchen, where I make all of her food and gush about it on a regular basis. The hardest part? Her recipes are so good I barely ever have to adapt them. They are so perfect I feel like I must post them here and then I’m just regurgitating her amazingness when you should probably just head over to her blog and see for yourself.
Lucky for me, this month’s #rainydaybitescookbookclub featured Deb’s book. This is an Instagram cookbook club that one of my favorite Instagrammers hosts each month. I only participate if I have the book already, and this month I realized that I really should attempt to try every recipe in this amazing cookbook.
The greatest thing about this cookbook club is I get to see what other people are choosing to make from the cookbook. Often I see recipes that I skipped over or didn’t give much thought to. These scones were one of them. The original recipe uses raspberries, but I have so many frozen blackberries in my freezer that I need to use up! This was a great excuse to do so. The dough seemed a little wet, and it was scary with the berries smushing around and turning the dough purple. However, this resulted in tender, flavorful scones.
Blackberry Ricotta Scones
barely adapted from The Smitten Kitchen Cookbook
Makes 9 (2 inch) square scones
Notes: You can probably use fresh blackberries, but I think frozen worked well because they weren’t as wet and smooshy. You could probably forego the whole wheat flour and just use All purpose, or switch it up and use all whole wheat. However, I haven’t tested the recipe these ways and this all came pretty close to perfect.
1 cup whole wheat flour
1 cup AP flour
1 tbsp baking powder
1/4 cup sugar
1/2 tsp salt
6 tbsp butter, chilled
1 cup frozen blackberries
3/4 cup whole-milk ricotta
1/3 cup heavy cream
Preheat oven to 425F. Line a large baking sheet with parchment paper or a silpat mat.
In the bottom of a large, wide bowl, whisk flours, baking powder, sugar, and salt together.
Cut the butter into small cubes. Using a pastry blender (or your hands) cut the butter into the flour mixture until the biggest pieces are the size of small peas. Add the frozen blackberries, and use the blender again to break them into smaller chunks. If you don’t have a pastry blender, you can chop the berries into smaller pieces with a knife before adding them, although they should break apart after you fold the dough a few times.
Add the ricotta and heavy cream to the butter mixture and stir them in to form a dough. Use your hands to knead the dough gently into an even blob, right in the bottom of your bowl. The blackberries will probably get muddled and smear around in the dough. This is a good thing!
Transfer the dough to a well-floured counter or surface, flour the top of the dough, and pat into a 7 inch square about 1 inch high. Use a large knife to divide the dough into nine even squares. Transfer the scones to the prepared baking sheet with a spatula. Bake the scones for about 15 – 20 minutes, until they are lightly golden around the edges. Cool them in the pan for a minute, then transfer them to a cooling rack for another 10 minutes or so. You should enjoy these immediately, but I ate leftovers straight out of the fridge days later and they were still awesome.