whole wheat raspberry ricotta scones

5940891923_f0f73d63b8

Course Breakfast and Brunch

Ingredients in this Recipe

1 cup (120 grams) whole wheat flour
1 cup (125 grams) all purpose flour
1 cup (136 grams or 4 3/4 ounces) fresh raspberries
1 tablespoon baking powder, preferably aluminum free
1/2 teaspoon table salt
1/3 cup (79 ml) heavy cream
1/4 cup (50 grams) granulated sugar
3/4 cup (189 grams) whole milk ricotta
6 tablespoons (85 grams) cold unsalted butter

Recipe Preparation

See Full Recipe at Smitten Kitchen

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