Try this Whole wheat raspberry ricotta scones recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees. Line a large baking sheet with parchment paper. In a large bowl, whisk dry ingredients together. With a blender add the butter until the butter in small pea sizes. Toss in the raspberries and use the blender to break them into quarter berry size pieces.. Add ricotta and heavy cream to the butter mixture and stir to form a dough. Useyourhands to knead the dough gently into an even mass. Transfer the dough to a well floured counter, flour the top of the dough,and pat it into a 7 inch square about 1 in high. With a knife, divide the dough into nine even squares. Transfer the scones to the prepared baking sheet . Bake the scones for 15 minutes until they are lightly golden brown at the edges. Cool them in the pan for a minute, then transfer to a cooling rack.
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Serving Size: 1 Serving (107g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 232 | ||
Calories from Fat: 114 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 37.9mg | 12 % | |
Sodium 1729.1mg | 60 % | |
Potassium 158mg | 4 % | |
Total Carbohydrate 23.9g | 7 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 21g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
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