Yes, Toffee Ricotta Scones. I know what you’re thinking. Ricotta? In scones? Trust me, it works. I’ve made scones with mascarpone before, and having ricotta to use up, I thought why not? I think I like these better, though.
My sweet tooth has been out of control lately, so I thought topping these with white chocolate was a good idea. My other thought was some salted caramel, to cut some of the sweetness, but the white chocolate won out. And obviously, this time, I did not try and make ganache.
6 Tbsp. cold unsalted butter, cut into small cubes
1/3 C milk
1 tsp. vanilla
3/4 C whole milk ricotta
1 C milk chocolate toffee bits
1/4 C white chocolate chips
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon. Using either clean hands or a pastry cutter, cut in the butter, until the mixture resembles coarse crumbs. Make a well in the center.
Combine the vanilla with the milk, then pour into the center of the flour mixture. Add the ricotta, then mix just until the dough begins to come together. Fold in the toffee bits, being careful not to over-mix.
Turn the dough out onto a lightly floured surface, and knead 8-10 times, until the dough is mostly smooth. Pat out to a thickness of 1/2-inch, and cut out rounds with a 2-inch biscuit cutter. Alternately, pat the dough into a circle 1/2-inch thick and cut into 8 wedges.
Place the cut scones on the prepared baking sheet and bake for 13-15 minutes or until nicely golden-brown. Allow to cool on the baking sheet set on a wire rack.
Once the scone have cooled to room temperature, melt the white chocolate chips in the microwave (20 seconds, stir, 20 seconds, stir). Place the melted white chocolate in a small ziploc bag, snip off a small corner, then pipe the white chocolate onto the scones. Allow to harden before serving.