savory ricotta + scallion scones
It’s about that time of year.
It’s about that time of year when I go into hermit mode and don’t leave my apartment for days (unless it’s for the mail. Or ice cream). It’s about that time of year when I wonder if the sun is ever going to show its face again (though I did see it for a few hours this afternoon… glorious day!). It’s about that time of year when TV marathon binges and big bowls of popcorn are in order. It’s about that time of year when I contemplate whether wearing long johns as clothes is socially appropriate. It’s about that time of year when my hobbies consist of cuddling, drinking tea, eating Mexican food and baking fluffy, biscuity scones of the savory sort.
In case you haven’t caught onto me yet, I am a big sweet-savory girl. When I have something sweet, I need something savory to balance it out, and vice versa. And when something is both sweet and savory, well, I just eat more of it. It’s a way of life.
So after a few too many rounds of scooting these sweet cookies into my mouth, I decided it was time to tip the scales in favor of savory. Also, I just kind of wanted a biscuit. Enter these scones.
I call them scones simply because of their shape, but really, if you cut this dough with a biscuit cutter (which is totally cool and socially appropriate) it magically becomes a biscuit. It’s a little denser and fluffier than a normal biscuit, thanks in part to the addition of soft ricotta, but it still renders those buttery flakes and layers. The green onions give it some savory kick; the sea salt and smoked paprika on top help it along, too. It’s crumbly and yet not dry in all the ways a good scone should be (notice how I’m really trying hard not to say the word that starts with ‘m’ and ends with ‘oist’) and it makes an excellent companion for a hot cup of joe or tea — or hot chocolate, if you suddenly find yourself needing a little sweetness again.
It also makes an excellent companion for an apartment hermit in her long johns who’s been watching one or five episodes of this, this or this in a row. I mean, it’s only this time of year for so long, anyway, right? Might as well make the best of it.
P.S. Happy Valentine’s Day! You should make these scones for your valentine for breakfast and these cookies for dessert.
Savory Ricotta and Scallion Scones
Inspired by Joy the Baker and Smitten Kitchen (really, are we surprised?)
Yields: 8 fluffy scones
Ingredients:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3/4 tablespoon granulated sugar
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/4-inch cubes
1/2 cup chopped scallions
1 cup ricotta cheese
2/3 cup milk
1 egg beaten with 1 teaspoon water (for egg wash)
sea salt, black pepper and smoked paprika for topping
Directions:
Heat oven to 425 degrees F. In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter using a pastry blender or two knives until mixture resembles a coarse meal. Stir in scallions and ricotta cheese. Add milk and stir until just combined and a shaggy dough forms.
Turn dough out onto a lightly floured surface and knead gently into a ball. Carefully pat down ball into a 1-inch-tall rectangle; divide into 8 equal pieces. Carefully transfer scones to an ungreased baking sheet. Brush tops with egg wash and sprinkle with sea salt, black pepper and smoked paprika.
Bake 15-20 minutes or until scones are golden brown and puffy. Remove from oven; cool 5 minutes before serving.
I absolutely love the look and sound of these scones. Beautiful.
I totally crave Mexican food when it’s freezing outside too – it’s so comforting, and kinda reminds me of summer!
These scones HAVE TO HAPPEN!
I’m now craving these scones for lunch! Yum!
Nisrine — Thank you so much!
Heather — Ugh, Mexican food. My weakness. 🙂 Thank you!
Robyn — Deeeefinitely been part of my lunch for the past few days in a row. 🙂 Thanks!
These look FABULOUS! I made similar scones with feta and chives last week and can’t stop thinking about them. Going to definitely try these next!!!
Little Kitchie — Oooh, feta and chives sounds TASTY. Thanks for the comment! 🙂
These look so soft and fluffy! I love ricotta in scones but have only tried it with a sweet scone. A savory scone with ricotta sounds sooo good right now. These are officially on my weekend breakfast menu!
Natasha — Ricotta in scones is kind of my new favorite thing, ever. 🙂 Hope you like them!
Gah! You pictures are so pretty and those scones are so pretty and I am so hungry!!
umm i love everything about this recipe. I love the idea of savory scones!
You got such a beautiful bake on these! I love the idea of scones but can never really decide how to serve them… should they double-up as a roll for a sandwich filling, or be content with a swipe of butter? I never know!
Claire — Thank you so much, dear! 🙂
Katie — Thank you! Savory scones are truly life-changing 😉
Rebecca — I know! It’s always a tough call… which is why I usually do both. 🙂 Thanks for the comment!
I know this is silly, but I think scones and even the dough are so beautiful. Tasty, but also beautiful
Carrian — Not silly at all! I totally agree. 🙂
These definitely look *amazing*! Gorgeous 🙂
Yum! I love savory scones. I’m pinning to this try later with gluten free all purpose flour and will be interested to see how they come out.
Natalie — Thank ya darlin’! 🙂
Rochelle — Oooh, yes, please let me know! I hope they turn out well. 🙂
These look so fluffy and delicious!! And I have pretty much all the ingredients (except scallions). Hmm..basically large biscuits, right?? 🙂 Definitely up my alley!
Laura — Yep, giant, fluffy, delicious biscuits. 🙂 Thanks for the comment!
I firmly believe the world needs more savory scones.
Fawn — And I firmly agree. 🙂
Hi there! It has been a long time since I stopped by your blog! Did you guys move recently? I live in Rochester, MN right now (transplant from NE). How are you liking the cities?
Leslie — Hi! Yes, we moved a few months ago to the Twin Cities and I LOVE it! There’s so much to see and do (albeit the weather isn’t my favorite :)). Nice to “meet” a fellow Minnesotan!
I’d never thought about savory scones before– these sound amazing! I definitely need to try these 🙂
Biscuits and I haven’t met up for a long time. I’d like to get acquainted with these ones – the paprika, scallion, and ricotta all sound delicious. And your biscuits look like they are the perfect balance of solid and fluffy.
Kelly — You should! They’re pretty tasty. 🙂
Joyti — Well if it’s been a while, a biscuit reunion is definitely in order. Definitely shouldn’t go too long without them! 😉 Thanks for the comment!
haha I’m glad I’m not the only one who dislikes the word that starts with ‘m’ and ends with ‘oist’ 😉
Kate — Nope! Definitely not. 😉
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Oh my gawwsh Stephanie these look so good!
Claire — Aww, thank you so much!
So I have my morning coffee in front of me. Now I just need these scones! OMG! Seriously the most delicious scones I have ever seen!
Anna — Thank you, dear! 🙂
Gorgeous!! I need these right now!!
JulieD — Thank you!
This sounds AMAZING. And by the way, long johns are totally socially appropriate this time of year!
I LOVE the addition of the smoked paprika! AND I LOVE the ricotta pic! Cute & creative. Nice job!
a farmer in the dell — Ha, I’m so glad! Because they keep me pretty warm and stuff. 😉 Thanks for the comment!
I am the only one in my family that loves sweet scones, so I don’t dare make them or I will eat them all. But savory scones are safe territory because my family all love them along side salad or soup. These look wonderful, soft, and flavorful. I will be trying these soon.Thanks!
Meghan — Aw, you’re the sweetest. Thank you!
Wendy — That’s totally how we ate them and they were perfect as a side. Hope your fam likes them! 🙂
Stephanie, these look awesome! I’m always looking for scone recipes, and I don’t think I’ve ever made a savory batch. Adding it to my “must make soon” list!
These look so good!! They remind me a lot of scallion pancakes (this Asian breakfast item). Incorporating ricotta in this just sounds so dreamy!! I can only imagine how moist and delicious this was. Pinned 🙂
Whitney — Thank you! If you like scones I think you’ll love the savory version. 🙂
Julie — Oooo, scallion pancakes? Sounds AMAZING. Thanks for pinning! 🙂
oh wow!!! These scones look amazing!!! Pinning this one now!
These look irresistible! Great recipe Stephanie!
These scones look incredible! Love the ricotta and scallion combo!
Alice — Thank you! 🙂
Georgia — Thank you so much!
Laura — One of my fave combos. 🙂 Thanks for the comment!
These sound great. I don’t think I have had a savory scone before. From the looks of it I should get on that ASAP.
Bernadette — Oh, you definitely should. 😉 Thanks for the comment!
I avoid making scones because every recipe talks about fruits and sugar. I have a savory tooth and these would be perfect for breakfast!
Kankana — My husband has a savory tooth, too, and he LOVES them for breakfast. Thanks for the comment! 🙂
These are DEFINITELY going on my menu this week. They sound delicious!!!!!!!!!!
Jacqueline — Thank you! Hope you like them! 🙂
Just wanted to stop by to let you know I have these in the oven. 10 more minutes until I burn my tongue biting into one!
Thanks Stephanie!
Roxana — Oooh, I hope you like them!
Oh my sweet, sweet heavens! I need one (or 9) of these scones stat!
Kelly — I know, me too! I just ate the last of them this morning and I could really go for a whole other batch. 😉
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These look so good! Love the combo – Now Im hungry 🙁 lol
Nic — Is being hungry a bad thing? 😉
I adore savory scones and these look delicious!
Audra — Thank you so much! Savory scones are quickly becoming my favorite kind. 🙂
Yum! I love savoury scones – sometimes the morning is just a little too much on the sweet side for my liking and these would hit the spot. 🙂 Plus, ricotta, scallion, and paprika are so delicious individually I can only imagine how good they would all be together.
Abby — I agree! Sometimes having something sweet in the morning is just not my thing (though I do still love me a doughnut :)). Thanks for the comment!
Yum! Love the idea of these with soup or stew. Especially when it is too late to start any kind of yeast bread…
Laura — They are pretty tasty with soup/stew (and bonus that they don’t take too long to make :)). Thanks for the comment!
Stephanie – I’m so glad I came across your recipe on pinterest. These scones are delish!
Caro — Thanks for stopping by! I’m so glad you like the scones 🙂
I just made these and they are just so pillowy soft and rich and delicious. I might never make a scone without ricotta ever again!
I didn’t have any milk on hand so I subbed with 1/2 water and 1/2 heavy cream. I also skipped the egg wash and spices on top, so I got a more sweet onion flavor to my scones.
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I made these last week and just loved them! I had them with soup one day and they were perfect. Beautiful presentation, easy to make and yummy. I think they could have used a teeny bit more pizazz, next time I think I’ll add a little more paprika or even some cayenne pepper. Thanks so much for sharing!!
Here is my full review on it: http://krystalcooks.com/2013/03/28/test-drive-savory-ricotta-and-scallion-scones/
These scones are AMAZING! I’ve made them several times to rave reviews, these are awesome.
Pretty! Thanks for the inspiration. Any chance you can remember the % of fat in the milk or ricotta you used?
Rose — Thanks! And to be honest, I don’t remember exactly… I think it was 1% milk and part-skim ricotta, though. Whatever you use will work just fine!
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Love these! They look so light and fluffy.. and the combo of ricotta cheese and green onions sounds so tempting! Definitely making these very soon 😉
These look delicious! Can I mix the dough in my kitchen aid mixer rather cutting the butter in?
Angelica — Thanks! You could do that, but you might risk over-mixing the dough or getting streaks of butter rather than small clumps. Either way you’ll have tasty biscuits, they just might not be as fluffy. Hope that helps!
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These are delicious! I make them on lazy Sunday mornings and the whole family loves them! Thanks for sharing this scrumptious recipe!
Suzanne — What a perfect way to spend a Sunday! So glad you and your family love them! 🙂
Absolutely Delicious!!! …. didn’t have buttermilk have buttermilk for biscuits, bot had Ricotta Cheese and love scones! So, made with green onions, rosemary and by mistake I added the egg instead of saving for egg wash!
Still delicious and went perfectly with my beef stew!!!! Thank you!
These look wonderful. Is it possible to freeze them baked or unbaked to make ahead?? Thanks
I would bake them ahead and freeze them once they’re cooled. When you want to serve them, let them come to room temperature overnight in the fridge, then pop them in the oven at 250 for a few minutes until they’re nice and warm again. Enjoy!
These are super yummy!!! I messed up on the milk and put too much so my dough was a bit slack and in turn I ended up with *slightly* underbaked scones, BUT they are delicious and I can’t wait to make another batch with the correct ratios. ?