Hazlenut-Studded Cinnamon Ricotta Scones
Check out the recipe for these savory scones for breakfast or tea time.
Photo: Kim, The Moonlight Baker
Hi there! I'm Kim, the brain behind the butter and sugar-laden food blog, The Moonlight Baker®. When I'm not at work or exploring the beautiful city of Boston, chances are you can find me in the kitchen making a floury mess... but I promise that the results are always delicious! Now, let's get baking, shall we?!
Photo: Kim, The Moonlight Baker
Today we're making scones. Are you familiar with the scone? Simply put, it is a slightly sweet, slightly "more pretty" version of a biscuit. Scones are a great addition to any breakfast or brunch spread, and the perfect accompaniment to an afternoon cup of coffee or tea. Like most baked goods, these start out with a basic, plain dough that can be embellished with any combination of mix-ins.
Photo Credit: Kim, The Moonlight Baker
Boston has an extensive variety of coffee shops, from locally-based Dunkin' Donuts (you can literally find one on everyblock) to the more unique, single-storefront café. Recently, I popped into one of these more unique establishments – brick walls, dark wood, artisanal food and drink offerings, and all.
Their hazelnut latte and cinnamon hazelnut cake immediately caught my eye, and after one sip and one bite, respectively, I was sold. With this café experience in mind, I was inspired to introduce the fantastic cinnamon and hazelnut combination to the humble scone.
Photo: Kim, The Moonlight Baker
I'm no stranger to cinnamon or hazelnuts. Cinnamon is the feature flavor in my homemade cinnamon sugar tortillas. Hazelnuts, alongside their trusty companion milk chocolate, are the star ingredient in my Nutella cheesecake layer bars. But really, why choose between two tempting ingredients when you can combine them into one bold yet balanced dish?
What's particularly wonderful about this recipe is that the butter and ricotta cheese make the dough incredibly tender and flaky, while still allowing the flavors of the hazelnuts and cinnamon to stand out. The hazelnuts, coarsely chopped and abundant throughout, lend a distinct, almost savory, buttery flavor of their own. Cinnamon finishes off each bite with an unparalleled warmth and spiciness.
Photo: Kim, The Moonlight Baker
These scones are best enjoyed hot out of the oven with a generous dusting of powdered sugar. The dough (post slicing, pre-baking) also freezes well. If baking from frozen dough, add about 2–4 extra minutes to the baking time. Whether planning a brunch or tea party, or having an impromptu afternoon cup of coffee, you can't go wrong with these hazelnut-studded cinnamon ricotta scones!
Hazelnut-Studded Cinnamon Ricotta Scones
Yields 12 Scones
Ingredients
- 2/3 cup whole raw hazelnuts
- 2 ½ cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon table salt
- 2 teaspoon cinnamon
- ½ cup cold butter, diced
- ¾ cup whole milk ricotta cheese
- ½ cup whole milk
- 1 large egg, beaten
- powdered sugar
Method
Preheat oven to 350 degrees F. Put hazelnuts on a rimmed baking sheet and spread into an even layer. Bake for 8-12 minutes, shaking the pan every few minutes, until the skins begin to peel away from most of the nuts. Remove from oven and let cool. Once cooled, place nuts in a kitchen towel; roll around to remove the skins. After you've peeled most of the skins (it's okay if all of the skin doesn't come off), coarsely chop. Set aside.
In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon. Add in butter; use your hands or a pastry cutter to work the butter into the dry ingredients. The end product should look uneven and crumbly; you want to see pea to penny-sized pieces of butter remaining. In a separate bowl, mix ricotta, milk, and egg until combined. Pour ricotta mixture into flour mixture; use a wooden spoon or rubber spatula to mix. When the dough starts to get stiff, add in chopped hazelnuts and use your hands to knead the dough about 10 times, until it comes together in a smooth ball.
Divide the dough into two even pieces. Place each on a piece of plastic wrap and flatten to a circle approximately 1 inch thick and 5 inches in diameter. Refrigerate for 1 hour or (up to) overnight.
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Once oven is to temperature, remove dough from fridge, slice each circle into sixths, and place on baking sheet, leaving about 1.5 inches of space between each piece.
Bake on the middle rack of the oven for 14-18 minutes, until scones are golden brown and dough is set (I suggest you start checking the scones at the 12-minute mark; all ovens are different and it's always better to err on the side of caution). Remove from oven and let cool on a rack for 5 minutes. Dust with desired amount of powdered sugar.
Scones are best the day they are made (especially if they are warm and fresh from the oven).
What's your favorite scone flavor?
- Kim
