This recipe for Orange and Ricotta Scones is heavenly – serve with cream, and a cup of strong coffee.
2 1/2 cups cake flour
2 tbsp caster sugar
1 tbsp baking powder
50g unsalted butter
2 tbsp grated ginger preserve
and syrup (optional)
1 tsp orange zest
150ml freshly squeezed
175g ricotta cheese
1 tbsp milk
1 tbsp caster sugar
1 pump NoMU Vanilla Paste stirred into
double cream or creme fraiche
Preheat the oven to 200°C. Line a baking tray with baking paper.
Mix the flour, sugar and baking powder together. Cut the butter into small cubes and rub it into the flour mix with your hands. Alternatively, simply blitz everything in a food processor until it resembles bread crumbs.
Combine the grated ginger, orange zest, the syrup from the ginger preserve, the ricotta and egg and blend together. Add the wet mix to the flour mix and combine well but do not over mix.
Dust your baking tray with flour and place your dough on the surface. Sprinkle the dough with flour and mould into a thick, round ‘pie’. Dust a knife with flour and slice the pie into eight pieces. (Don’t cut all the way through, half way
will do the trick).
Brush the top with milk and sprinkle evenly with caster sugar.
Place in the oven and bake for 20 – 25 minutes, or until golden brown and a skewer comes out clean.
To serve, stir a pump of NoMU Vanilla Paste into double cream