Ricotta herb scones

    45 min

    These craggy-topped, savoury rolls are made with self-raising flour, soft cheese and plenty of fresh herbs – ideally a mixture of flat-leaf parsley, chives, thyme and rosemary, although any favourite combination will do. The scones are nicest eaten warm from the oven, with soup or salad.

    14 people made this

    Serves: 8 

    • 450 g (1 lb) self-raising flour
    • ½ tsp salt
    • several grinds of black pepper
    • 225 g (8 oz) ricotta cheese
    • 1 egg
    • 3 tbsp chopped mixed fresh herbs
    • 240 ml (8 fl oz) semi-skimmed milk, or as needed, plus extra to glaze
    • 1 tbsp sesame seeds

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat the oven to 190ºC (375ºF, gas mark 5). Sift the flour into a mixing bowl and stir in the salt and black pepper.
    2. Put the ricotta, egg and herbs into another bowl and stir well until smooth. Add to the flour and stir in with a round-bladed knife. Work in enough of the milk to make a slightly soft but not sticky dough.
    3. Turn the dough out onto a lightly floured work surface and knead gently for 1 minute or until smooth. Divide into 8 equal portions and shape each into a rough-looking ball.
    4. Place the scones on a large greased baking sheet, arranging them so they are not touching. Brush lightly with milk to glaze and sprinkle with the sesame seeds. Bake for 20–25 minutes or until the scones are lightly browned and sound hollow when they are tapped on the base.
    5. Transfer to a wire rack and leave to cool for a few minutes. Or, if not eating warm, allow to cool completely. The scones can be kept in an airtight tin for up to 24 hours.

    Each scone provides

    B12 * B1, calcium * A, B2, B6, folate, copper, iron, zinc

    Some more ideas

    Use plain cottage cheese instead of ricotta. * Rather than a mixture of herbs, use just one kind, such as flat-leaf parsley or chives. Another good choice is finely shredded fresh basil. * To make goat’s cheese, olive and thyme scones, replace the ricotta with soft fresh goat’s cheese, and the mixed fresh herbs with 2 tbsp chopped black olives and 1 tbsp chopped fresh thyme.

    Plus points

    Ricotta, which is made from the whey drained off when making cheeses such as mozzarella, has a high moisture content. This makes it lower in fat and calories than most other soft, creamy cheeses. * Using fresh herbs in cooking helps to reduce the need for salt. Salt is an acquired taste. If you gradually reduce the amount you use, your palate will adapt, as the salt receptors on the tongue become much more sensitive to it. This process takes about 4 weeks, but you’ll eventually find you prefer foods with less salt.

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