Wheat Raspberry Ricotta Scones.
1 c whole wheat
1 c all-purpose flour
1 T baking powder
1/4 c sugar
1/2 tsp fine
grain sea salt
6 T unsalted butter, chilled
1 c raspberries
3/4 c whole-milk ricotta
1/3 c heavy cream
Preheat oven to 425F degrees. Line a large baking sheet with parchment
In a large bowl, whisk flours, baking powder, sugar, and salt together.
Add the butter to flour mixture and cut with pastry blender until the
butter is the size of small peas. Toss in the raspberries, and use the
pastry blender again to break them in half.
With a flexible spatula, add the ricotta and heavy cream to the butter
mixture and stir them to form a dough. Add more cream, 1 T at a time,
if needed. Use your hands to knead the dough gently into an even mass
in the bowl. Transfer dough to a well-floured surface and pat into a
circular disk about 1-inch high. With a large knife, slice into six
equal wedges. Transfer the scones to the prepared baking sheet and bake
for about 15 minutes, until golden at the edges. Cool on the pan for a
couple of minutes before transferring to a cooling rack.