Berries have started showing up in the grocery store, which I’m thankful for, because I wouldn’t be able to mark the season otherwise. With just a few days as an exception, Seattle is as rainy and wet as the stereotype claims. Since I’ve been spending so much time indoors, cooking, it’s been nice to add some fresh flavors into the mix. These Blackberry Ricotta Scones with Lemon Glaze are tender and moist; a mildly sweet cake with a bright and zippy glaze that paired brilliantly with my morning coffee.
I’d be remiss if I didn’t acknowledge the exceptionally complicated times that we are in. In part, I’m noting this because I’ve been staring at my computer screen for a while now, trying to come up with something cheerful and light to talk about. The truth is, I’m just not up for it. While I don’t need to lean on this blog express my feelings and opinions – I can do that in the rest of my life – I also don’t want to pretend like the rest of the world isn’t happening.
One of my favorite things about baking is that it’s not complicated, in the sense that if you correctly put ingredients together (e.g. you figure out the science of it), then most of the time, you can guarantee your outcome. It’s very different than my work, and I appreciate its lack of complexity (in this sense, of course – of course there are many many ways in which baking is exceptionally complicated). For now, I’m using the “stress” of baking (“Ahhh! Will my sourdough rise?!”) as part of my self-care time.
With that – these scones are truly delicious and absolutely worth the 20 minutes it takes to put them together. Enjoy, and stay safe.
1 pint blackberries (1/2 sliced in thirds or halves; the other kept whole)
1/2 cup ricotta cheese
1 large egg
zest and juice of 1 lemon
1 – 1 ½ cups powdered sugar
Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside.
In the bowl of a Cuisinart, using the grating blade, grate the butter. Place grated butter into a bowl and set aside.
Using the bowl of the Cuisinart again (no need to clean), add the flour, sugar, baking powder, baking soda, and salt. Pulse a few times to mix the ingredients. Add the grated butter and pulse a few more times until the mixture resembles a coarse meal).
In a small bowl, whisk ricotta and egg until smooth.
Add the ricotta mixture and whole blackberries into flour mixture and run Cuisinart until large dough clumps form (this will happen quickly). The dough will be sticky. Turn onto well-floured cutting board and add cut up blackberries. Press and knead the dough together a few times until you’ve formed a ball.
Pat the dough into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife (you may want to sprinkle with flour to discourage the dough from sticking to the knife) and to cut into 8 triangles. Place onto prepared cookie sheet about 1 inch apart. Bake until golden, about 15 to 17 minutes.
While the scones bake, make the glaze by whisking together lemon zest, juice, and powdered sugar.
When scones are fully cooled, drizzle the glaze on top.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.