Whole-Wheat Raspberry Ricotta Scones

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Very nice tender scones….not as flaky as some, but more moist than most.

I decided to make a double batch to use up most of the container of ricotta (I used low-fat) but replaced the berries with chocolate chips in 1 batch. I made the chocolate chip version first and found the dough to be a little dry so added an extra spoon of ricotta to help it hold together. I thought perhaps it was just lacking the added moisture from the fruit but I had the same issue with the raspberry batch using mostly defrosted, drained raspberries instead of fresh. I ended up using the whole 454g container of cheese.

Deb’s recipe doesn’t call for spices or additional flavourings and the raspberry version doesn’t need them but the chocolate chip version could have used a little vanilla. Definitely a recipe I’ll make again.

(edited 24th January 2013) (0) comment (0) useful  

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