Cranberry Ricotta Scones
Ingredients:
| 2½ | cups all-purpose flour |
| ½ | teaspoon salt |
| 1 | tablespoon baking powder |
| ½ | teaspoon baking soda |
| ⅓ | cup plus 2 tablespoons granulated sugar |
| 1 | teaspoon orange zest |
| ½ | cup (1 stick) unsalted butter, cubed small, very cold |
| 1 | large egg, beaten |
| ½ | cup whole milk ricotta cheese |
| 3 | tablespoons whole milk |
| 1 | cup cranberries, fresh or frozen, roughly chopped |
Egg Wash:
| 1 | large egg, beaten |
| 1 | teaspoon milk or water |
| 2 | tablespoons sugar, for sprinkling |
Orange Glaze (optional):
| 2 | tablespoons fresh orange juice |
| ½ | teaspoon orange zest |
| pinch of salt | |
| ¾ | cup confectioners sugar |
Preheat oven to 400° F. Line large baking sheet with parchment paper.
In a large bowl stir together the dry ingredients and the orange zest. Using two forks or a pastry cutter, quickly work the butter into the mixture until it resembles a coarse meal.
Whisk together the egg, ricotta cheese, and milk. Add to flour and butter mixture, and stir everything together until just moistened. Gently fold in the chopped cranberries.
Pour the shaggy dough out onto a lightly-floured surface, and shape into an 8‑inch circle. Cut the dough into 8 wedges, and transfer them to the baking sheet, leaving an inch between scones.
Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar. Bake for 18–20 minutes until the tops are lightly golden brown. Let the scones cool for 10 minutes before glazing. Whisk together the glaze ingredients, and drizzle over the warm scones.