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Parmesan Ricotta Scones

These rich, tender scones include savory herbs, garlic and cheeses. Fluffy, flavorful and from scratch! It's a no-fuss recipe that can be eaten at anytime during the day!
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Servings: 8
Course: Side Dish
Ingredients Method

Ingredients
  

  • 2 cups AP Flour
  • 1 tbsp baking powder
  • pinch of salt
  • 1 tbsp sugar
  • 6 tbsp chilled butter, cubed
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • ½ tbsp parsley
  • 2 tsp garlic powder
  • ⅔ cup whole milk
  • 1 cup ricotta (full fat)
  • ⅓ cup parmesan, grated
Egg Wash
  • 1 egg, whisked

Method
 

  1. Preheat oven to 425°.
    Place the flour, baking powder, sugar, salt and garlic powder in the bowl of a food processor. Pulse to combine. Sprinkle the butter over the flour and pulse until the butter is the size of small peas, about 5-6 pulses. Add the ricotta and parmesan cheeses, milk and herbs. Pulse until the mixture just begins to combine.
  2. Spread mixture evenly into a sprayed scone pan. Brush with the egg wash. Cook for 15-18 minutes. Serve warm. Enjoy!