Whole-wheat raspberry ricotta scones from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 15) by Deb Perelman

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

  • Clairehg on March 22, 2026

    I really have no clue what I did wrong here, but these were whack. Looked terrible and tasted VERY meh. I weighed ingredients and followed the steps exactly but something was real weird here. Proceed with caution.

  • snoozermoose on December 06, 2021

    These turned out just okay. They were fairly flat, the texture was too soft for a scone, and they got unappealingly soggy the next day. My husband hated them, but he's never been a fan of cooked berries.

  • purrviciouz on September 05, 2021

    I added a tad more cream until the texture felt right, brushed them with cream and sprinkled with turbinado sugar, and shaped in a disk then cut into 6 wedges. I think they're delicious, satisfying, and the pink color is super cute. I baked off 2 of them and put the other 4 in the freezer for another morning.

  • 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.

  • Frogcake on March 09, 2019

    The scone dough was very dry, such that I had to double the cream (total amount = 2/3 cups) for the dough to hold together. As well, dough was a bit bland so I added lemon rind and more sugar. I added about a cup and a half of berries (more than the recipe called for). Topped the scones with moscovado. My guess is there is a typo on the liquid volume as Summerlandsky also had to manage dry dough by adding more cream. This recipe is not a repeat.

  • Summerlandsky on March 30, 2014

    My ricotta was apparently not as moist as hers, so I had to add a little more cream to get it to the consistency she described. I used frozen unsweetened raspberries instead of fresh and they worked great. Instead of putting it on a floured countertop to divide I put the final dough directly on the pan covered with a silpat. Forming the big square there and then dividing it into to the nine portions on the baking sheet made one less mess. They do spread, so give them lots of space. Fifteen minutes wasn't enough to set, so added three minutes to the time. Once out of the oven they really need to cool at least 20 minutes before they've set enough to eat. The final scone was a little underwhelming. Not a lot of flavor, fairly flat, and undercooked a bit. I do like the ingredients in it ( whole wheat flour and ricotta) so next time I'll experiment with not having the dough as moist and increase the cooking time even more.

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