Whole Wheat Raspberry Ricotta Scones

Because we don't have a morning routine -it is absolute chaos. And if I eat another bowl cereal I might cry.

Whole Wheat Raspberry Ricotta Scones
Smitten Kitchen

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled
• 1 cup fresh raspberries
• 3/4 cup whole milk ricotta
• 1/3 cup heavy cream

Preheat oven to 425F and line a large baking sheet with parchment paper.

In the bottom of a large bowl, whisk all the dry ingredients together (flour-salt).

Cut the butter in small pieces with a knife and work the butter into the flour mixture with your fingertips until mixture is coarse.  Roughly chop the raspberries and stir them in. Stir in ricotta and heavy cream with a spatula to form a dough.

Knead into an even mass in the bowl then transfer to a well floured surface.  Form into a 7 inch square that is about an 1 inch high. Divide the dough into 9 even squares and transfer them to parchment paper.

Bake for 15 minutes until lightly golden and transfer them to a cooling rack. Let them cool halfway before eating-if you can handle it.