Author: Friday is Cake Night inspired by TreStelle
Serves: 8 scones
Ingredients
2 cups flour
1 tbsp baking powder
¼ cup sugar
½ tsp salt
6 tbsp cold butter, cubed.
¾ cup ricotta cheese
⅓ cup whipping cream
1 cup fresh cherries, pitted, quartered and patted dry - I used 20 cherries.
For the glaze
¼ cup powdered sugar
1 tbsp. water
Instructions
Preheat the oven to 425 degrees and line a baking sheet with parchment paper
In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine.
Add the butter and pulse until the mixture looks like a sandy texture. Add the ricotta cheese and cream and pulse until just combined. Using a spoon gently fold in the cherries.
Turn the dough out onto a floured surface and shape into a circle about 9 inches around 1-2 inches high. If the dough is sticky add a bit of flour as you shape it into a circle.
Cut into wedges using a sharp knife or pizza cutter and place on the prepared baking sheet.
Bake the scones for 15 minutes. Once slightly cooled brush the glaze evenly over top.
Store in an airtight container.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2015/06/ricotta-and-fresh-cherry-scones/