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Coconut Ricotta Scones

August 21, 2013

Recently I have reacquainted with my housewife side, mainly in the cooking department. I forgot how much I love cooking and baking and preparing lovely feasts for me and the hubs! I love to make scones (and eat them, of course) and have been trying to find the perfect go-to scone recipe with ingredients I regularly keep. Nothing is worse than finding a delectable recipe when the urge to bake strikes and realizing you don’t really have any of the “goods”.

I adapted this recipe from that of a Blackberry Ricotta Scone from and oh my is it good! I prefer my scones on the drier side, better to dip in tea and they tend to keep longer. These biscuity scones  have a bit of tang from the ricotta and a nice firm cakiness, yet moist enough and not too sweet! To me, adding coconut to food is paradise 🙂  Next time, I may swap the milk for coconut milk, add almond extract, and dip the ends in melted chocolate and bits of almonds for a real “almond joy” experience! Aloha!

Coconut Ricotta Scones

  • 2 c flour (or 1 c whole wheat, 1 c all-purpose)
  • 1 c sweetened coconut flakes, toasted
  • 1/4 c sweetened coconut flakes, not toasted, for the tops
  • 1/4 c sugar
  • 6 Tbsp unsalted butter, chilled
  • 1Tbsp baking powder
  • 1/2 tsp salt
  • 3/4 c ricotta
  • 1/3 c heavy cream (or 3 Tbsp milk, 2 Tbsp butter if you don’t have heavy cream)

Preheat oven to 425° F.

Mix flour, baking powder, sugar, salt in large bowl. Cut butter in small chunks and work in with fingertips or pastry blender until mixture resembles coarse crumbs. Stir in coconut. Add ricotta and heavy cream/milk and butter and knead gently to combine. Transfer dough to floured surface, split evenly in half, and lightly flour the tops. Form dough into two 1″ thick disks and sprinkle on coconut flakes. Cut each like a pizza, into 8 even wedges. Transfer scones to foil-lined baking sheet and bake for 15 min, or until edges are golden. You can then broil the babies for a minute to give them a glow, but be careful not to burn the lovely flakes on top. Cool on pan before transferring to wire rack to cool completely. Store in sealed container on counter or freeze for 1-2 weeks, if they last that long. 🙂

Makes 16 petite scones.


Nutritional info per scone using whole milk ricotta and nonfat milk/butter instead of heavy cream: 173 calories, 150 mg sodium, 19 mg cholesterol, 19 g carbs, 6 g sugar, 4 g protein.

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