Whole-Wheat Raspberry Ricotta Scones

The negative temperatures here in the morning (and afternoon, and early evening) is becoming the new norm. I don't remember it ever being this freezing in the valley - and we've lived here for quite a while. The sun can be pretty deceiving, too. It looks like a beautiful day outside, then the minute you set foot out that front door, your nostrils freeze shut.

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. 

Makes 9 scones.  


  1. I need to get back in routine of running again. We just joined a new gym, but it doesn't open for another 2 weeks, so I'm going to try doing some videos. I don't think I could ever run outside when it is cold :-) I could definitely eat some of these scones though. They look great. I love the ricotta in them!!!

    1. Videos are alright - even though I feel silly doing them (I'm SO uncoordinated), they work when it's the right video. I'm sure my downstairs neighbors love it when I do this one Jillian Michaels one (lots of stomping). Anyways, thanks so much again for commenting, Jocelyn. You're the best! (and it's true, the ricotta is ridiculously wonderful.)

  2. These look delicious! I too love the addition of ricotta! I'm going to try to make them gluten free. That should be a real challenge, shouldn't it. But boy do they look wonderful!

    1. Go for it! Let me know how it goes, and if you post about it, I can make sure to link your gluten-free recipe to this post (I love giving my readers the options to fit the recipe to their specific needs). Great idea!

  3. Mmm, these sound incredible! I love working with whole wheat in baked goods as a way to make them healthier. . .definitely have to try these!

    1. Thanks so much Jessica! I need to be better at working with whole wheat. Thanks for stopping by, as always :)


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