Ricotta-cherry scones from Pastry Love: A Baker's Journal of Favorite Recipes (page 73) by Joanne Chang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kinhawaii on December 20, 2020

    Agree with everyone- tender & delicious. I used a scoop & got 16 3-4 inch scones. Took half hour to cook. Pandemic cooking- used creme fraiche, sour cream & milk thickened with lemon juice, & frozen not fresh cherries- next time will try it with the specified dairy.

  • anya_sf on March 12, 2020

    I didn't notice until too late that the recipe calls for only 125g pitted cherries (225 g unpitted) and added about 200 g pitted frozen cherries, but appreciated the extra fruit. Using my ~1/3 cup scoop, I got 13 scones. I froze them but didn't notice the egg wash/sugar step, so skipped that and didn't miss it, although they probably would have been prettier. Baked from frozen at almost 375 degrees (accidentally), they took about 35 minutes. They were really delicious. Next time I'd halve the cherries for more even distribution.

  • Nancy402 on February 10, 2020

    Agree with Zosia - these were tender and delicious. Not overly sweet either. Next time will make mine smaller. They freeze well.

  • Zosia on January 21, 2020

    These were tender, fruity and delicious. The book provides directions for using a stand mixer but I made them by hand, grating frozen butter into the dry mixture before stirring in the wet ingredients. My frozen sweet cherries were enormous so I quartered them for a more even distribution. I used white whole wheat flour and divided the dough into 12 generously sized scones instead of 8. Bake time in my oven for these slightly smaller scones was 25 minutes.

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