Peach Ricotta Scones

Name: Peach Ricotta Scones
Yield: Makes 16
Ingredients: 1 cup (240 g) heavy whipping cream; 1½ cups (342 g) unsalted butter, cut into ¼-inch cubes and chilled; 2 tablespoons baking powder; 2 teaspoons sea salt; ½ cup (100 g) granulated sugar; 5½ cups (660 g) cake flour; 2 medium yellow peaches, sliced ¼ inch thick, for garnish; ⅓ cup (67 g) granulated sugar, for sprinkling; 1 tablespoon granulated sugar; ¼ teaspoon almond extract; ¾ cup (168 g) whole-milk ricotta; ½ vanilla bean, split lengthwise and scraped; 4 medium yellow peaches, sliced ¼ inch thick and frozen; All-purpose flour, for dusting

Preparation info

Makes
16

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

Summer peaches and creamy ricotta, plus buttery pastry! You can substitute plums or nectarines.

Ingredients

5½ cups (660 g) cake flour
½ cup (100

Pastry
Bread
Vegetarian

Method

In the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, sugar, salt, and baking powder on lowest speed. Gradually add butter, mixing on low speed until pea-size lumps form.

Gradually add cream on low speed until the mixture just comes together. You may not need the entire amount. Add frozen peach slices and mix until just combined.

Transfer dough onto