/assets/logos/nzwd.svg
Recipe

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
    Print

Ingredients

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)

Method

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.

Notes

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.

read more from

/assets/logos/nzwd.svg