Light, fluffy and summery fresh lemon and ricotta scones with poppy seeds and a zingy lemon glaze!
Today I have a summery breakfast recipe for you, some light and fluffy lemon and poppy seed ricotta scones with strawberry sauce! These scones could not be easier to make, you simply pulse the dry ingredients with the butter, mix in the wet ingredients, form a dough and bake until perfectly golden brown and good! All said and done these scones take less than 20 minutes to make so you can even make them on busy weekday morning, but weekend brunches are also fantastic! The ricotta cheese helps keep these scones nice and moist and the lemon juice and zest makes the so fresh and bright and summery! To add even more of that summer touch, I like to serve these scones topped with a fresh homemade strawberry sauce!
ingredients
For the scones:
2 1/4 cups flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) butter, cold, cut into 1/2 inch cubes
1 tablespoon poppy seeds
1/2 cup ricotta
1 lemon (zest and juice)
1 egg, lightly beaten
For the lemon glaze:
1 cup powdered/confectioners sugar
2 tablespoons lemon juice
directions
For the scones:
Pulse the flour, sugar, baking powder, salt and butter in a food processor until little grainy pellets are formed.
Mix in the poppy seeds, ricotta, lemon juice and zest along with the egg until a ad dough is formed.
Form the dough into the desired shapes, place on a parchment paper lined baking sheet and bake in a preheated 375F/190C oven until lightly golden brown, about 10-15 minutes, before transferring to a wire rack to cool and drizzling with the lemon glaze.
For the lemon glaze:
Mix the lemon juice and powdered sugar until a smooth glaze is formed.
Option: Serve topped with a fresh homemade strawberry sauce!
Nutrition Facts: Calories 382, Fat 19g (Saturated 11g, Trans 0g), Cholesterol 74mg, Sodium 342mg, Carbs 47.3g (Fiber 1.6g, Sugars 8.8g), Protein 8g
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