Apple, ricotta and cinnamon scones

A family favourite - these glorious apple, ricotta and cinnamon scones are wonderful served warm from the oven with a spread of butter or fresh cream.

  • 15 mins preparation
  • 15 mins cooking
  • Makes 12
  • Print


Apple, ricotta and cinnamon scones
  • 2 cup self-raising flour, sifted
  • 1/2 teaspoon ground cinnamon, plus 1 teaspoon extra
  • 2 apples, peeled, grated
  • 1/3 cup brown sugar
  • 1/2 cup milk
  • 1/2 cup fresh ricotta, plus extra to serve
  • 1 egg, beaten
  • 20 gram butter, melted
  • 2 tablespoon white sugar
  • butter, to serve (optional)


Apple, ricotta and cinnamon scones
  • 1
    Preheat oven to very hot, 220°C (200°C fan-forced). Lightly grease and line an oven tray with baking paper.
  • 2
    Sift flour and cinnamon into a bowl. Stir in apple and sugar. Make a well in the centre of the flour mixture.
  • 3
    In a jug, whisk milk. ricotta and egg together. Pour into dry ingredients. Using a butter knife, mix quickly to form a soft dough.
  • 4
    Turn out onto a lightly floured board. Gently press out to a 3cm thick round. Cut out scones using a 6cm floured cutter and arrange close together on tray.
  • 5
    Lightly brush tops with butter. Sprinkle evenly with combined white sugar and extra cinnamon.
  • 6
    Bake 12-15 minutes, until scones are well risen and golden. Transfer to wire rack to cool slightly. Serve warm with extra ricotta or butter, if desired.


Be careful not to overwork the dough - use gentle, soft hands. to ensure a light result. These are best eaten on the day they are made.

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