ricotta scallion scones on parchment paper

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.

mixing ingredients in bowl

spoonful of ricotta cheese

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.

mixing scone dough in bowl

cutting dough into individual 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.

ricotta scallion scone dough on baking sheet

baked ricotta scallion scones on baking sheet

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.

ricotta scallion scone broken apart

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.

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Stephanie Wise

Stephanie Wise is the founder and creator of Girl Versus Dough. She started sharing her bread baking adventures and recipes in 2009. Her love of bread only deepened as her skills and knowledge expanded. What began as a place to try others recipes quickly became a collection of her own creations!

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98 Comments

  1. Sarah Romero Pavon says:

    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. ?

  2. Rosemary A Deming says:

    These look wonderful. Is it possible to freeze them baked or unbaked to make ahead?? Thanks

    1. Stephanie says:

      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!

  3. Nancy says:

    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!

  4. Stephanie says:

    Suzanne — What a perfect way to spend a Sunday! So glad you and your family love them! 🙂

  5. Suzanne says:

    These are delicious! I make them on lazy Sunday mornings and the whole family loves them! Thanks for sharing this scrumptious recipe!

  6. Stephanie says:

    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!