In 1991 while traveling in Scotland, we stopped at a Tea Room. The rustic crispiness of these scones reminds me of 200 year old Shore Cottage Tearoom in Taynuilt, Argyll, where Lily McNaught, her daughters, and granddaughters baked sweets and treats. Thanks to online information, I see that Shore Cottage is still there but not as a “Tea Room” – the ladies moved the business to The Robins Nest on Main Street, Taynuilt and guess what – the Lunch, the Teas, the Cakes, everything is just as it was. This is not one of their recipes, but my granddaughter Maddie and I baked them together. Surely Miss Lily approves.
Cranberry Ricotta Scones
2 and 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup + 2 tablespoons granulated sugar
1 teaspoon orange zest
4 Tablespoons cold unsalted butter, cut into tiny pieces
1 large egg, beaten
1/2 cup (Whole Milk) Ricotta Cheese
3 tablespoons Whole Milk
1 cup cranberries, fresh, roughly chopped
Whisk the following together to brush over scones before baking
1 large egg, beaten
1 teaspoon milk or water
extra sugar to sprinkle over top.
2 tablespoons fresh orange juice
Pinch of salt
3/4 cup confectioners sugar
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl mix together the flour, salt, baking powder, baking soda, sugar, and orange zest.
- Cut the butter into small cubes then, using two forks or a pastry cutter, quickly work it into the mixture until it resembles a coarse meal. Set aside.
- In a small bowl whisk together the egg, ricotta cheese, and milk. Add to flour and butter mixture and use a fork to stir everything together until just moistened.
- Add in the chopped cranberries and gently fold them into dough with a spatula.
- Pour the dough out onto a clean, lightly floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet. Leave an inch or so between each scone as they do spread a little.
- Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar.
- Bake for 18-20 minutes, or until the tops are lightly golden brown. Cool scones on the pan for 10 minutes, then top with glaze and serve warm.
- For the glaze:
- In a small bowl whisk together the orange juice, zest, salt, and confectioners sugar. Drizzle over warm scones and serve at once.