Making scones is the one baking activity I wish I started sooner. They are incredible easy to make with a short cook time and you don't even need eggs! Inspired by 101 Cookbooks, these scones got pistachios and spelt flour added in. This pistachios added a lovely buttery-salty crunch. The one change I'd make is to add more berries next time. Really, you can never have enough blackberries! Cheeeers (British voice) to scones!
Blackberry Pistachio Ricotta Scones
adapted from 101 Cookbooks
makes 6 extra large scones
1 cup AP flour
1 cup spelt flour
1 tablespoon baking powder
1/4 cup sugar
1/2 teaspoon sea salt
4 tablespoons unsalted butter, chilled
3/4 cup whole milk ricotta
1/3 cup heavy cream
1/3 cup chopped pistachios
Preheat oven to 425 F. Line a large baking sheet with parchment paper.
In a large bowl, mix flours, baking power, sugar and salt together.
Cut butter into small pieces and work it into the flour mixture with fingertips until the mixtures resembles course meal (or use pastry blender if you have one). Stir in blackberries.
Stir in ricotta and heavy cream to the butter mixture to form a dough. Then use your hands to knead into a ball - the berries will get muddled a little, but it turns your dough into a pretty purple color.
Transfer the dough onto a floured surface and pat into an oval shaped disk about 1 inch high. Transfer the disk into your baking sheet and score six scones with a knife. Sprinkle some sugar on top if you like.
Bake for 15 minutes, until golden on edges. Cool on the pan a couple of minutes before eating.