Lemon Ricotta Poppy Seed Scones

There’s something undeniably comforting about a warm scone, and Lemon Ricotta Poppy Seed Scones embody that exact feeling. I can still remember the first time I made them. It was a crisp spring morning, and I was experimenting in the kitchen, eager to find the perfect recipe to complement my morning tea. As I mixed the ingredients, the bright scent of fresh lemons filled the air, instantly lifting my spirits. The addition of ricotta gives these scones a delightful creaminess, while the poppy seeds add a lovely crunch and a touch of elegance. They’re perfect for brunch gatherings, afternoon tea, or even a cozy breakfast at home.

As I pulled the scones from the oven, the golden-brown tops glistened enticingly. I couldn’t wait to take a bite. The first taste was pure bliss – a balance of tangy lemon and rich creaminess, with a hint of sweetness from the brown sugar. Each bite was a reminder of how the simplest ingredients can create something truly special. I knew then that this would be a recipe I’d cherish and share with friends and family.

Whether you’re hosting a spring gathering or simply indulging in a treat for yourself, these scones are sure to impress. The bright flavors and tender texture will make you feel like you’ve stepped into a quaint café, even if you’re just enjoying them at home. So, grab your apron, and let’s dive into making these delightful Lemon Ricotta Poppy Seed Scones!

Everything You Need for Lemon Ricotta Poppy Seed Scones

When it comes to making Lemon Ricotta Poppy Seed Scones, the ingredients play a crucial role in achieving the perfect balance of flavor and texture. Each ingredient complements the others, creating a harmonious blend that results in scones that are both delicious and satisfying. Let’s look at the key players in this scrumptious recipe.

• All-purpose flour: The foundation of any scone, providing structure and a delicate crumb.
• Brown sugar: Adds a hint of caramel flavor and moisture to the scones.
• Granulated sugar: Balances the flavors and enhances sweetness.
• Lemon zest: Infuses a bright, citrusy flavor that lightens the scone.
• Poppy seeds: Contributes a delightful crunch and visual appeal.
• Unsalted butter: Provides richness and flavor, making the scones tender.
• Baking powder: Acts as the leavening agent, giving the scones their rise.
• Kosher salt: Enhances the sweetness and balances flavors.
• Lemon juice: Adds acidity, enhancing the lemon flavor and working with the baking powder for a tender crumb.
• Heavy whipping cream: Ensures moisture and richness in the dough.
• Ricotta cheese: Adds creaminess and moisture, making the scones soft and tender.

How to Make Lemon Ricotta Poppy Seed Scones

Making Lemon Ricotta Poppy Seed Scones is a joyful experience that fills your kitchen with delightful aromas. Follow these steps closely, and you’ll soon have a batch of scones that are not only delicious but also look beautiful on any table.

1. Start by making the streusel topping. In a medium bowl, combine flour, brown sugar, granulated sugar, lemon zest, and poppy seeds. Drizzle the mixture with melted butter and stir with a wooden spoon until well combined. Once the mixture is cohesive, crumble it with your fingertips until it reaches your desired consistency. This will add a delightful crunch to the top of your scones.

2. Next, preheat your oven to 425°F (about 220°C). Prepare an 8-inch round cake pan by spraying it with baking spray that contains flour. This ensures that your scones won’t stick and will come out perfectly shaped.

3. Line a baking sheet with parchment paper to catch any drips and make for easy cleanup later. This step is crucial for achieving that golden-brown crust without burning.

4. Now it’s time to make the scone dough. In the work bowl of your food processor, combine flour, granulated sugar, poppy seeds, baking powder, kosher salt, and the remaining lemon zest. Pulse until these dry ingredients are well mixed.

5. Add the cold butter cubes to the dry mixture in the food processor. Pulse until the mixture resembles coarse crumbs. You want some small pieces of butter to remain; this will create flaky layers in your scones.

6. Transfer the crumbly mixture to a large mixing bowl. Fold in the heavy whipping cream, ricotta cheese, and lemon juice using a spatula. Stir until everything is just combined. Be careful not to overmix; you want a soft dough, not a dense one.

7. Once the dough is ready, turn it out onto a lightly floured surface. Knead it gently for a few moments, just until it comes together. Remember, this is a soft dough, so don’t be too rough with it.

8. Next, press the dough into the prepared cake pan, forming a round shape. Once done, turn it out onto a clean surface. Using a sharp knife or bench scraper, cut the dough into 8 wedges. This will make it easy to transfer them to the baking sheet.

9. Carefully transfer each wedge to the lined baking sheet, ensuring they are spaced out to allow for rising. Sprinkle the tops generously with the streusel mixture you prepared earlier. This will create a beautiful, crunchy topping.

10. Finally, bake your scones in the preheated oven for about 12 to 15 minutes, or until they are golden brown on top. Once baked, remove them from the oven and let them cool slightly on a wire rack before serving.

Recipe Variations about Lemon Ricotta Poppy Seed Scones

If you’re looking to mix things up with your Lemon Ricotta Poppy Seed Scones, here are some fun variations to consider. Each option adds a unique twist while keeping the essence of the original recipe.

• Add berries: Incorporate fresh blueberries or raspberries for a burst of flavor and color.
• Use different citrus: Try substituting lime or orange zest and juice for a refreshing change.
• Experiment with nuts: Chopped almonds or walnuts can add a delightful crunch and nutty flavor.
• Try different toppings: Instead of streusel, consider a light glaze made from powdered sugar and lemon juice for added sweetness.
• Make mini scones: Shape the dough into smaller rounds or triangles for bite-sized scones, perfect for parties or gatherings.
• Serve with spreads: Offer flavored butters or homemade jams on the side to complement the flavors of the scones.

What Complements This Lemon Ricotta Poppy Seed Scones

Serving Lemon Ricotta Poppy Seed Scones is a delightful experience that can elevate any occasion. Here are some perfect pairings to consider:

• Fresh fruit salad: A vibrant mix of seasonal fruits complements the zesty flavor of the scones beautifully.
• Morning coffee or tea: These scones pair perfectly with your favorite brew, making for an ideal breakfast or brunch option.
• Light cream cheese spread: A simple cream cheese spread adds creaminess and balances the tartness of the lemon.
• Yogurt parfait: Layering yogurt with fruits and granola offers a refreshing contrast and enhances the meal.
• Spring gatherings: Perfect for brunches, baby showers, or any spring event, these scones add a touch of elegance to your table.
• Seasonal décor: Serve the scones on a beautifully arranged platter featuring fresh flowers to create a lovely presentation.

FAQ

Conclusion

The Lemon Ricotta Poppy Seed Scones are a delightful treat that combines zesty lemon flavors with a rich, tender texture, making them irresistibly delicious. I encourage you to try making these scones for your next brunch or breakfast gathering. They are not only simple to whip up but also sure to impress your family and friends with their exquisite taste and beautiful presentation.

Lemon Ricotta Poppy Seed Scones

Craving something bright and delightful? These Lemon Ricotta Poppy Seed Scones are the perfect treat for any time of day. With their zesty lemon flavor, creamy texture, and a little crunch from poppy seeds, they will surely satisfy your sweet tooth. Whip up a batch and experience the joy of fresh-baked scones tonight!

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Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• ½ cup All-purpose flour
• ¼ cup Firmly packed light brown sugar
• 2 tablespoons Granulated sugar
• 1 lemon Zested lemon
• 1 teaspoon Poppy seeds
• ¼ cup Unsalted butter, melted
• 2 cups All-purpose flour
• ½ cup Granulated sugar
• 2 tablespoons Poppy seeds
• 1 tablespoon Baking powder
• ½ teaspoon Kosher salt
• 2 lemons Zested and juiced lemons
• ½ cup Cold unsalted butter, cubed
• 1 cup Heavy whipping cream
• ½ cup Ricotta cheese

Equipment

• Food Processor
• Frying pan
• Wooden Spoon
• Oven
• Mixing Bowl
• Baking Sheet

Method

 

1. For streusel: In a medium bowl, combine flour, brown sugar, zest, and poppy seeds. Drizzle with melted butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.
2. Preheat oven to 425°F. Spray an 8-inch round cake pan with baking spray with flour. Line a baking sheet with parchment paper.
3. For scones: In the work bowl of a food processor, place flour, sugar, poppy seeds, baking powder, salt, and zest; pulse until combined. Add cold butter, and pulse until mixture is crumbly.
4. Transfer dough to a large bowl, and fold in cream, ricotta, and lemon juice, stirring until combined. Turn out dough onto a lightly floured surface, and knead briefly, just until dough comes together. (This is a soft dough.) Press dough into prepared cake pan. Turn out, and using a sharp knife or bench scraper, cut into 8 wedges. Transfer wedges to prepared baking sheet.
5. Sprinkle liberally with streusel, and bake until golden brown, 12 to 15 minutes.

Notes

• Storage: Keep any leftover scones in an airtight container at room temperature for up to two days.
• Freezing: These scones can be frozen before baking. Wrap them individually in plastic wrap and place them in a freezer-safe bag. When ready to bake, simply add a few extra minutes to the baking time.
• Variations: Feel free to experiment with different citrus fruits or add nuts for extra texture.
• Serving: Best enjoyed fresh out of the oven, but they’re also delicious at room temperature.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.