Whole wheat raspberry ricotta scones from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • Rutabaga on July 22, 2019

    These scones were delicious. My eight-year-old at first expressed disappointment that there were no "plain" scones, but then was even more disappointed when they were all gone and couldn't eat another one! My dough was very moist, but I probably added a few extra berries. They do spread and stay fairly flat after baking, but they were still tender and light.

  • anya_sf on October 22, 2017

    My family loved these scones. I used a food processor to mix in the butter and raspberries, then transferred the mixture to a bowl and added the cream and ricotta. The dough is a bit messy, like most scones, but not too difficult to work with. I'd like to try making them lower in fat next time, although I'm sure they won't be quite as good.

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