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Blackberry Ricotta Scones with Lemon Glaze

  • Author: Adapted from “The Perfect Recipe” by Pam Anderson


for the scones:

  • 8 tablespoons unsalted butter
  • 2 cups all-purpose flour + more for kneading
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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
  • 11 ½ cups powdered sugar


  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside.
  2. In the bowl of a Cuisinart, using the grating blade, grate the butter. Place grated butter into a bowl and set aside.
  3. 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).
  4. In a small bowl, whisk ricotta and egg until smooth.
  5. 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.
  6. 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.
  7. While the scones bake, make the glaze by whisking together lemon zest, juice, and powdered sugar.
  8. When scones are fully cooled, drizzle the glaze on top.