Meyer Lemon Ricotta Blackberrry Scones

Blackberry Ricotta Scones

Meyer Lemon Ricotta Blackberry Scones

Baking is a process of trial and error. In the case of these Meyer lemon ricotta scones, my first attempt at making them was mediocre at best. I am guessing it was partly due to my insistence on taking a photo of the dough to post on social media that by the time I got the scones into oven, the butter had softened too much and melted out during baking. If you are familiar with making scones, cold butter is the key to a flaky, light texture. Much to my dismay, the scones came out the complete opposite of what I had hoped they would be. Flat and chewy, they were a poor excuse for a scone and hardly blog worthy. Sigh.

And while I am personally a fan of the fragrant and sweet Meyer lemon, I have found that some people are not quite sure what to make of the flavor. One of those people would happen to be my husband and willing taste-tester. When I saw him slop on more jam on his scone to cut through the intense flavor of the Meyer lemon, I knew it was time to tweak the recipe.

I am relieved to report that my second attempt was a success. The addition of fresh blackberries added a burst of sweetness and color to the end result. I also made sure to not overwork the dough when kneading and, more importantly, bypassed the urge to report every move via social media to get the scones right into oven. And if you haven’t already noticed if you’ve been an avid follower of my blog, I have an addiction to ricotta and love incorporating it into baked goods. It adds a delicate and light crumb to the texture of the scones.

Meyer Lemon Ricotta Blackberry Scones

The scones are best served warm with lemon curd or your favorite fruit jam.

5.0 from 2 reviews

Meyer Lemon Ricotta Blackberrry Scones
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 large egg
  • ½ cup buttermilk
  • 2 tablespoons fresh Meyer lemon juice
  • ½ cup ricotta cheese (I used Calabro brand, hand-packed)
  • 3 tablespoons granulated sugar
  • 2 tablespoons Meyer lemon zest
  • 2 cups all-purpose flour
  • 2¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup cold butter, cut into small cubes
  • 1 cup blackberries, halved
  • Heavy cream, for brushing the scones
Instructions
  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
  2. Whisk together the egg, buttermilk, and Meyer lemon juice in a medium bowl. Add the ricotta cheese and whisk until combined. There will still be a few lumps. Set aside.
  3. In another large bowl, whisk together the flour, baking powder, baking soda, salt, lemon zest, and sugar. Add the butter pieces to the flour mixture and toss with a fork just until the butter is coated with flour. Using a pastry cutter, fork, or your hands, cut the butter into the flour until you have a mixture of pea-sized or slightly larger clumps of butter and flour.
  4. Pour the liquid ingredients over the dry ingredients and stir with a spatula until just combined. Be careful to not overwork the dough. It’s okay if some of the flour isn’t entirely incorporated. Gently fold in the blackberries. Turn out the dough onto a well floured space and gently knead the dough a few times. If the dough is too sticky, you can add a little bit of flour as you knead. Pat the dough down into a disk, about ½ inch thick. Cut the dough into 8 wedges or cut into rounds with a biscuit or cookie cutter.
  5. Transfer the scones to the prepared baking sheet and brush with heavy cream. Bake for about 20 mins, or until the scones are golden brown. Let cool on a wire rack and serve.

 

 

 

Eggs with Tortellini and Pesto

Tortellini and Eggs1

Tortellini with Eggs

Happy New Year! I would like to send a sincere thank you to all of my followers for hanging in there with my blog despite my prolonged absence. While I did a ton of cooking and baking in my kitchen during the holidays, I could not muster enough strength to take the extra steps to photograph, write, and share my creations. I am pregnant for the second time which of course is a blessing, however with that comes serious energy suckage and a strong desire to do nothing else but sleep. As my doctor advised during the first couple of months of being pregnant, “Do what you can to survive.” And that’s just what I did. As long as myself and my family had food to eat and clean clothes to wear everyday, I considered myself ahead of the game. Everything else would have to wait. Mommy is off to take a nap.

I am happy to report that I am back to myself again and just in time to think about what I would like to accomplish in 2014. While the latter half of this year will bring on serious sleep deprivation and little time for self-grooming thanks to the demands of a newborn, one of my goals is to post on a more regular basis. It’s my opportunity to share what I am truly passionate about with those that can appreciate great food and entertaining. And frankly speaking, when I am not blogging I find myself getting anxious over the fact that I haven’t done anything creative aside from coloring Disney princesses and playing dress up with my 3-year old daughter.

Tortellini and Eggs3

The early part of this year will bring me a much needed vacation which will involve little else than laying on a beach for a week with a mock-tail in hand watching my daughter play happily in the sand. And of course, eating – which brings me to the featured recipe of my post today – one of the more memorable getaways my husband and I took together was a weekend away to the beautiful Kenwood Inn and Spa just north west of the quaint town of Sonoma, CA. We had a wonderful breakfast at the restaurant there thanks to the Italian chef who ran the kitchen at the time. My husband ordered a very unique dish of eggs scrambled with cheese tortellini, pesto, prosciutto, and sweet cherry tomatoes. It was a delicious and satisfying dish and I have recreated the recipe in my own kitchen. Since eggs are not limited to just a breakfast item, this would make an excellent dinner alongside some crusty french bread and green salad.

5.0 from 2 reviews

Eggs with Tortellini and Pesto
Author: 
Recipe type: Breakfast
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 6 eggs
  • ½ pound cheese tortellini
  • ½ cup cherry tomatoes, halved
  • 4 slices of prosciutto, thinly sliced
  • 2 tablespoons pesto
  • 1 tablespoon freshly grated Parmesan cheese
  • 1 tablespoon butter
  • Pinch of salt
Instructions
  1. Cook tortellini in salted boiling water until al dente, about 6-7 minutes. Drain in a colander and set aside.
  2. In a medium bowl, beat eggs, pesto, Parmesan cheese, prosciutto, and salt.
  3. Add cherry tomatoes and tortellini to the bowl and combine mixture.
  4. Heat butter in a skillet on medium-low heat. Add egg mixture and scramble until light and fluffy.
  5. Sprinkle with freshly grated Parmesan.