Peach and Ricotta Scones |Baking|

I love to bake and love to share the baked goods with my friends and family even more. Last week we got a huge batch of peaches from the farmers’ market. The peaches were so sweet that we finished half of it right away. Somehow I managed to keep some away so that I could bake a batch of these peach and ricotta scones to share with our friends.

I like to have something to go with my morning cup of coffee or tea and if it is a freshly baked warm scone then it is even better! These peach and ricotta scones came out perfect! Flaky and moist with the right amount of sweetness and peaches in every bite. The ricotta cream on top adds an additional creaminess with a touch of sweetness to it. These make a perfect accompaniment with morning cup of coffee or afternoon tea.

The recipe is quite simple but to bake a flaky and moist scone there are few steps to follow. First, the butter should be very cold while using in the recipe. If it is not cold enough it will melt while mixing with the flour and not result into a flaky scone. The other important factor is not to handle the flour too much. Just lightly knead the dough or else it will turn dense and tough. You may add any fruits of your choice in place of peaches.

Tips:

Try to keep all the ingredients cold before using. Chill the prepared dough before baking. That way the scones will come out perfect. You may store the scones for couple of days if individually wrapped in a cling wrap at room temperature.

The recipe is adapted from a baking magazine- Baked from Scratch!

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PEACH AND RICOTTA SCONES

YIELD: 8 large scones (8 Servings)
PREP: 15 mins
COOK: 30 mins
READY IN: 45 mins

The scones are flaky and moist with the right amount of sweetness and peaches in every bite. The ricotta cream on top adds an additional creaminess with a touch of sweetness to it. These make a perfect accompaniment with morning cup of coffee or afternoon tea.

INGREDIENTS

2 1/2 cups all purpose flour
1/4 cup corn stratch
2 tablespoons baking powder
1/4 teapsoon salt
3/4 cup granulated sugar
3/4 (170gms) cup unsalted butter cut into small cubes and chilled
1/2 cup whipping cream chilled
3-4 medium yellow peaches sliced 1/4 inch thickness
1/2 cup ricotta cheese for the topping
2 tablespoons granulated sugar

INSTRUCTIONS

1. In a bowl whisk together the flour, cornflour,salt, sugar and baking powder. Add the chilled cubes of butter and with the help of the finger tips rub the butter with the flour until pea-size lumps form.
2. Gradually add the cream and mix with a wooden spoon until the mixture comes together to form a dough. Mix in the sliced peaches reserving some for the topping. Mix until combined.
3. Lightly dust flour on the work surface and with light hands, knead the dough to form a large disc of 1 inch thickness. With a sharp knife cut the disc into 8 equal parts. Transfer the scones onto a parchment lined baking tray.
4. In a medium bowl whisk together the ricotta cheese and granulated sugar. Make a small indentation on the scones with the thumb and spoon in the ricotta cream. Place a slice of peach on top. Repeat with rest of the scones. Once done chill the scones for at least an hour before baking.
5. While the scones are chilling in the refrigerator, preheat the oven to 425F. After an hour, bake the scones in a preheated oven for 15-20 minutes or until the scones are golden brown in color.
6. Cool on a cooling rack for 10 minutes before serving. Serve with coffee or tea at breakfast or in the afternoon!