fig ricotta scones with honey
deliciously moist scones made with ricotta, naturally sweetened with honey, and filled with dried figs
In December, I shared a recipe for ricotta cookies with coconut sugar and I so enjoyed the texture of those cookies as a result of the ricotta that it inspired me to make these fig ricotta scones. The ricotta really helps to moisten the scone dough so that you don't end up with a dry, hard-to-swallow scone. When I think of ricotta + sweet, my mind immediately went to figs and honey so those are the other main ingredients in this recipe. I really enjoy the dried figs but if you don't have any on hand feel free to swap in a different dried fruit.
As noted, the natural sweetener in these scones is honey, which is produced by honeybees from the nectar of flowers. I recommend using raw honey as it is only very lightly filtered and has a more balanced flavor than traditional honey. If you can find a local beekeeper selling honey near you that’s always a good choice, otherwise a brand I enjoy is Nature Nate’s Raw Honey.
These fig ricotta scones come together so quickly (everything is combined in the food processor) and are the perfect cozy treat for these cold days. I hope you'll give it a try and if you are looking for other scone recipes, check out my raspberry scones with sucanat or my apricot and cranberry whipped cream scones with honey. Enjoy!
this time last year …
cashew butter and rye brownies with sucanat
fig ricotta scones with honey
makes 8 scones
ingredients
170 grams dried figs
120 grams whole wheat flour
120 grams all-purpose flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons (85 grams) cold unsalted butter, cubed
190 grams whole milk ricotta*
80 ml whole milk or heavy cream
50 grams honey
directions
Preheat your oven to 425 F and line a baking sheet with parchment paper or a silpat liner
Place the 170 grams dried figs in a small bowl and cover with boiling water. Let sit for about 5 minutes. Dry off and then cut the figs into small pieces.
Pulse together the 120 grams whole wheat flour, 120 grams all purpose flour, 1 tablespoon baking powder, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt in the bowl of a food processor.
Add the 6 tablespoons cubed cold butter and pulse several more times until the butter is broken down into smaller pieces and well incorporated.
In a separate small bowl, whisk together the 190 grams ricotta, 80 ml whole milk or cream, and 50 grams honey. Add this to the food processor and pulse until the dough comes together.
Turn the dough out onto your counter and mix in the chopped figs by hand (you will want to do this quickly so you don't warm the dough too much). Mold the dough into a circle and cut into 8 triangles. Place the triangles on the baking sheet and bake for about 15-20 minutes until cooked through and golden brown.
* The ricotta I used was very thick - if your ricotta is on the thinner/watery side, you’ll want to allow it to drain for at least a couple hours up to overnight.