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Orange Ricotta Scones

Scott Duncan, ©2010
The key to all other good scones
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast
Servings 12 scones



  • 2 ½ C all purpose flour
  • ½ C sugar
  • 2 t baking powder
  • 1 t salt
  • ¼ t ground nutmeg
  • ½ C butter one stick, chilled and cubed
  • Zest of one orange
  • 2 eggs lightly beaten
  • ½ C ricotta cheese
  • ½ t vanilla extract


  • 1 C powdered sugar
  • Pinch of salt
  • Juice of ½ orange about 3-4 T



  • Preheat oven to 400 degrees.
  • In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and ground nutmeg.
  • Cut in butter using a pastry cutter or your fingertips until the texture of course sand. (You can also pulse this mixture in the bowl of a food processor).
  • Toss in orange zest and mix to combine.
  • Set aside.
  • In a small mixing bowl, combine eggs, ricotta cheese, and vanilla extract.
  • Pour wet mixtures into dry ingredients and mix until just combined.
    Be careful not to over mix or scones will be tough. Dough will be very soft and tacky.
  • Turn dough out onto well floured board and form into rectangle approximately 12” x 6”.
  • Dip knife blade in flour and cut dough into 2” x 3” rectangles.
  • Transfer to parchment lined baking sheet.
  • Bake for 20 minutes.


  • While scones are baking, combine glaze ingredients in a small mixing bowl and set aside.
  • Add more orange juice to thin glaze to desired consistency (Or more powdered sugar if it’s too thin). It should be thin enough to drizzle over scones, but thick enough not to pool around the bottom.


  • When scones are finished, remove from oven.
  • Let cool on baking sheet for approximately 5 minutes
  • Drizzle with glaze.