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Ricotta Rosemary Scones are a scrumptious savory scone that can be enjoyed at breakfast, brunch, or anytime you are craving an herb scone!
Over the last few months, I have fallen in love with savory scones.
I love that they can be enjoyed for breakfast or as a snack on the go with your favorite drink. Currently, my favorite is the Gold Peak® Salted Caramel Coffee Drink paired with these Ricotta Rosemary Scones.
Anytime I see ricotta on a menu I order that dish so it only makes sense that I start featuring ricotta more in the recipes I create & share.
And since scones are one of my favorite things to bake I figured it only made sense to start by incorporating ricotta into one of my favorite baked treats!
The next step was trying to decide what other flavors to incorporate.
While wandering around Walmart, after picking up the Gold Peak Salted Carmel Coffee Drink & Gold Peak Almond Toffee Coffee Drink in the drink aisle, I decided to check out the garden section.
As I peeked through the last of the summer vegetable plants I came across a beautiful plant of lemon thyme.
And you know me, I can’t resist anything with lemon! After smelling the lemon thyme aroma, I was hooked! I had to have the plant & I knew I needed to include it in the ricotta scones.
I quickly added it to my cart & had to resist the constant urge to continually pick it up to sniff the fresh lemon scented thyme.
As I headed back through the produce section I added a gorgeous rosemary bush & a bunch of fresh parsley to my cart as well.
By the time I was done shopping I couldn’t wait to get home & start baking these savory herb scones.
I ended up spending the rest of the day baking & creating new recipes, including these Ricotta Rosemary Scones, to share on my blog in the coming weeks.
I love that scones are one of those treats that you can make up at the beginning of the week & that can be enjoyed all week long whenever you need a scrumptious snack.
Whenever I need a pick me up or an extra burst of energy in the midst of work I can snack on a scone & enjoy my Gold Peak Salted Caramel Coffee Drink over ice.
I love these Ricotta Rosemary Scones all warmed up as is or with a little slather of butter.
And since my favorite scone is a mini scone I made sure to make these Rosemary Ricotta Scones mini sized.
I have a lot of baking planned this season & it’s nice that I don’t have to hassle with having to go out to a coffee shop to get a cold brewed coffee or chai tea because Gold Peak has a variety of flavor options.
It’s wonderful that Gold Peak offers new & exciting flavors in their convenient ready to drink coffees & tea.
Although I must admit, I’m a hardcore caramel fan! So I might need to stock up on the Gold Peak Salted Caramel Coffee Drink, which is made with 100% Arabica beans, real cream & real sugar, next time I visit Walmart.
Be sure to check them all out & let me know which Gold Peak drink you want to try first with these Ricotta Rosemary Scones!
- 2 & 3/4 Cups Flour + Extra for Stickiness
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 2 Tablespoons Sugar
- 1 Stick of Cold Butter (1/2 cup)
- 1 Tablespoon Minced Fresh Parsley
- 1 Tablespoon Minced Fresh Lemon Thyme (Regular Thyme works too)
- 1 Tablespoon Minced Fresh Rosemary
- ½ Cup Half & Half + 1-2 tablespoons extra
- ½ Cup Whole Milk
- 1 Cup Ricotta
- First, preheat your oven to 400° degrees Fahrenheit *(1), then in a bowl sift all of the dry ingredients. 2 & 3/4 cups flour, 2 teaspoons baking powder, 1/4 teaspoon of salt, & 2 tablespoons sugar.
- Use your hands to crumble one stick of butter into the dry ingredients. *(2)
- Next, stir in 1 tablespoon minced fresh parsley, 1 tablespoon minced fresh lemon thyme, & 1 tablespoon minced fresh rosemary.
- Make a well in the center of the dry ingredients & pour in your 1 cup ricotta, 1/2 cup of half & half & ½ cup of whole milk & gently combine the ingredients. *(3)
- Freezing/Baking Note. *(4)
- Split the scone dough in half, place both halves on a floured surface, & using your hands (with a little extra flour) shape the dough into round disks about 2 inches thick. 2 dough disks make 12 scones. 4 dough disks make 24 mini scones. *(5)
- Cut the dough into scones with a pizza cutter or big knife. Place the scones on a baking sheet lined with parchment paper & brush the top of each scone with half & half.
- Place the scones in your preheated oven & bake your scones for 20 minutes.
- Your Ricotta Rosemary Scones are done baking when they are lightly golden on top.
- Keep your Ricotta Rosemary Scones stored in a loosely sealed container in your fridge for up to one week. *(6)
- *1. If you plan on freezing the dough before baking hold off on preheating your oven.
- *2. You want the butter crumbles to be somewhat small, about the size of large peas, & dispersed throughout the dry ingredients.
- *3. Make sure that you don’t over mix, simply make sure that all of the ingredients are evenly combined to make a dough.
- *4. You can go ahead & shape/bake your scones if you are in a hurry, but I like to place my scone dough in the freezer for 30-45 minutes (covered in cling wrap) so that the butter gets nice & cold. That way when the scones bake there will be yummy pockets of butter in your scones!
- *5. The ones pictured are mini Ricotta Rosemary Scones.
- *6. The flavors are enhanced when warm. Be sure to reheat them wrapped in foil in your oven at 350 degrees Fahrenheit for 5-10 minutes before
What is your favorite way to enjoy Gold Peak® drinks?
I’d love to hear from you!
Feel free to comment below, email me, or tweet me on Twitter.
With love, Giustina
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