Meyer Lemon Ricotta Scones

6-8 scones | Prep: 15 minutes, plus 30 minutes chilling | Cook: 20 minutes


For the scones:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup cold butter, cut into small pieces
  • zest of 1-2 Meyer lemons
  • 2 large eggs
  • 1/2 cup ricotta (whole milk)
  • 2 tablespoons Meyer lemon juice
  • 2 tablespoons buttermilk, cream or half and half
  • 2 teaspoons turbinado sugar

For the glaze:

  • 1 cup powdered sugar, divided
  • 2 tablespoons Meyer lemon juice
  • zest of 1 Meyer lemon


In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. This can also be done with two knives or a food processor. Stir in the lemon zest, using more or less to taste.

Whisk the eggs lightly and combine with the ricotta and Meyer lemon juice, mixing until smooth. Add to the flour mixture and stir until just moist. The dough will be fairly shaggy.

On a lightly floured surface, turn the sticky dough out and knead lightly until the dough comes together; form the dough into a rectangle about 3/4 inch thick. Use a knife to cut the dough into 6 large scones, or using a 3-inch biscuit or cookie cutter to make about 8 scones. Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with buttermilk, cream or half and half. Sprinkle with the turbinado sugar.

Place the scones in the freezer for 30 minutes. Meanwhile, preheat the oven to 400 degrees F.

Once the scones are chilled, bake for 20 minutes, or until golden.

To make the glaze, start by combining lemon juice with 1/2 cup of powdered sugar in a small bowl. Whisk until smooth, then add the remaining powdered sugar in small increments, whisking until smooth each time.

Once the scones are cool enough to handle, glaze  the scones by dipping the tops into the glaze, letting the excess drip off before placing on a cooling rack. Sprinkle the tops with a little lemon zest. Enjoy immediately.

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