Thankfully, my husband gifted me a way to run inside through these frigid months (last year I ran outside the entire season, but never did it get this cold.) So instead of busting out the running tights and freezing my teeth out every morning, I get to run inside in a tank and shorts. The only cold I feel is the distance from my front door to the car, and my car to the front door. I miss running outside, and think treadmills are boring, but I think I'd rather run in temperatures above the zero line. Sanity is important this time of year.
When I come home from running, I love to make all-fruit smoothies (I don't always have the time, but I love it when I do). This week we have fresh slices of banana, and frozen peaches, blueberries, and raspberries to work with. So when I saw this scone recipe needed raspberries, there's no way I was going to spend $4 a pouch on fresh raspberries. I just thawed out a cup of those delicious berries from my frozen stash, and called it good. It worked out just lovely, I must say.
These scones were freakishly simple to make. I'm not hard core enough to knead the dough by hand, so I let my stand mixer fitted + dough hook do most of the work. The dough came out beautifully, and the raspberries gave it such a wonderful marbled swirl. These scones bake right up in the oven, so there's no soak-and-fry-em-up-in-oil ritual required.
Also, this was my second attempt at using whole wheat flour. It's still not my favorite, but I still find myself (yet again) wanting to try recipes with it listed in the ingredients. I think the next time I make these scones I'll use all white flour. If you like whole wheat, keep the full amount. For me, it was certainly worth a try using the wheat - and a lot healthier, from what I understand. Using ricotta in scones is genius - and has opened up a few more possibilities. I also immediately fell in love with how hearty these were, yet still having that decadent fluffiness. Every so often, you'd bite into a juicy piece of raspberry. This countered the not-too-sweet flavor of the scone. I think these would go well with a drizzle of honey or a slab of melted butter down the center. Maybe this could serve well as a breakfast treat with a side of seasoned egg whites. Good, good stuff.
Whole Wheat Raspberry Ricotta Scones
1 C whole wheat flour
1 C all-purpose flour
1 T baking powder
1/4 C sugar
1/2 t table salt
6 T cold unsalted butter
1 C fresh raspberries (frozen raspberries work fine)
3/4 C whole milk ricotta
1/3 C heavy cream
1. Preheat oven to 425 degrees. Spray baking sheet with cooking spray or use parchment paper.
2. In the bottom of a large mixing bowl, mix flours, baking powder, sugar and salt together with paddle attachment on a stand mixer.
3. Blend on low until mixture resembles coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.
4. Switch attachment to dough hook. Add ricotta and heavy cream into mixer bowl. Raspberries will smear - but no worries.
5. Transfer dough to a well-floured counter. Flour the top of the dough and pat it into a 7-inch square about 1 inch tall. With a large knife, divide the dough into 9 even squares.
6. Transfer dough with a spatula to prepared baking sheet. Bake for about 15 minutes, until ightly golden at the edges. Cool in pan for a bit, then transfer to cooling rack.
Recipe from: the Smitten Kitchen cookbook
Makes 9 scones.