Lovingly adapted from 'Whole wheat raspberry ricotta scones' by Smitten Kitchen.
These scones take the old lady out of scones. They are a little bit grownup (by using ricotta, berries and wholemeal), moist in texture (unlike many unfortunate scones), and extremely scrumptious, whilst still being simple to make. These are great as a refreshing take on one’s Sunday breakfast treat (as I know that we all rarely deviate from our beloved pancakes)...
2 cups Plain Wholemeal Flour
1 tbs Baking Powder
1/4 cup Sugar
250g Frozen Mixed Berries
1/3 cup Evaporated Milk
250g Light Ricotta
Preheat oven to 220°C (fan forced), line two baking trays with baking paper.
Place flour, baking powder and sugar in a large bowl and mix.
Cube the butter, add to the flour mixture and rub in using fingertips until the flour is like breadcrumbs in consistency.
Using a spatula, mix in the berries. Then add the milk and ricotta and mix until the flour is just combined into a dough.
Place dough onto a floured surface, and sprinkle it with flour. Using hands, mould the dough into a rectangular shape, of about 1inch in thickness.
Cut into 12 segments, and bake for approximately 15 minutes. Eat instantly : )
The scones may be ever so slightly underdone after this amount of cooking time, but the residual heat present after they are removed from the oven, and before they are served is enough to make the scones non-doughy, but not too much cooking so as to have dried out scones (which is not so nice either).
These have such yummy ingredients in them that there is no need for any condiments, just eat them straight!