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Honey Raspberry Ricotta Scones

The Little Epicurean
  • minutes
  • Serves 12

INGREDIENTS

1 cup

fresh raspberries

2 1/2 cups

+ 1 Tbsp all-purpose flour

3 tbsp

light brown sugar, packed

1 tbsp

baking powder

1/4 tsp

fine sea salt

6 tbsp

unsalted butter, cut into tablespoons, chilled

1

large egg, lightly beaten

3/4 cup

ricotta cheese

1/4 cup

heavy cream

1/2 cup

powdered sugar

2 tbsp

honey

1 tbsp

heavy cream