Lemon-Blueberry Ricotta Scones

I would say I'm a dabbler in scones. They're not something I make a lot and they can be hit or miss but I enjoy eating scones so I keep trying! There have been chocolate chip scones and whole wheat raspberry ricotta scones. Now there are lemon blueberry ricotta scones. I think the ricotta really makes a difference - the chocolate chip scone has been my least favorite. Scones can get a little messy with the dough prep but they're a delightful breakfast! I froze some of our extras in individual portions so we'll see how that turns out.

Lemon Blueberry Ricotta Scones from Food52.com
   Makes 8-10

1 large egg
1/2 c cold buttermilk
1/4 c fresh lemon juice
2 tbsp finely grated lemon zest
1/2 c fresh ricotta
2 c all purpose flour
2 1/4 tsp baking powder
1/4 tsp baking soda
3 tbsp sugar
1/4 tsp salt
8 tbsp /1 stick butter, very cold
1 c blueberries
1/8-1/4 c melted butter, for brushing

   Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Whisk together the egg, buttermilk, lemon juice and lemon zest in a medium bowl until they are well combined. Add the ricotta and whisk it in. (It is okay if a few lumps remain.)
   In another large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Dice the cold butter into small cubes. (You can place the butter in the freezer for 15-20 mins before in order to get it very cold.) Add the butter pieces to the flour and toss with a fork just until the butter is coated with flour. Now using a pastry cutter or a fork, cut the butter into the flour until you have a mixture of pea-sized or slightly larger clumps of butter and flour.
   Create a well in the middle of your flour mixture and add the liquid. Starting from the center, work the dry ingredients into the liquid by mixing gently with a fork until it all roughly comes together to form a wet, very sticky mixture. It is okay if there is a little flour at the bottom of your bowl. The main thing is to not overwork the dough. Gently fold in the blueberries with a rubber spatula taking care not to bruise them as far as possible.
   Turn out the dough onto a well floured space and gently and shortly knead the dough. To do this, pat it down gently and put all the flour bits that were at the bottom of your bowl on top of the dough. Lift one end of the flattened dough and fold it in half over itself. Press it down again, put any bits on top and fold again. Give the dough 3-4 turns like this and it should come together. Don't overwork the dough. Finally, pat the dough down into a disk, about 1/2 inch thick. Cut the dough into 8 wedges like a pie. (I always just cut small rectangles for scones.)
   Transfer the wedges to the baking sheet and brush with the melted butter. Bake in the preheated oven for about 15-20 mins until the tops are golden brown. Let cool on a wire rack.

What's your favorite scone flavoring?

The kitties love looking out the windows! Our new house is perfect - the oversized living room windows come all the way down to the floor. It's like we picked out this house for them.