Cranberry Lemon Scones

What you will need:

2 cups all-purpose flour

1 Tbsp baking powder

¼ tsp sea salt

1/3 cup Patricia & Paul Lemon infused EVOO

1 cup dried cranberries

¾ cup ricotta cheese

½ cup table (18%) cream

Preparation:

In a mixing bowl, place the flour, baking powder, and salt. Using a butter knife, swirl the flour to mix everything together well. Pour in the Lemon olive oil. Use two butter knives or a pastry blender to mix it in until the mixture resembles coarse oatmeal.

Add the cranberries, mixing gently to combine, then add the ricotta and cream.

Mix gently to form a gooey mixture. It’s supposed to be wet, so don’t panic. On a well-floured counter, turn the batter onto the flour, turning once to coat. Knead gently and form into a disk, about 1 inch thick. It will firm up slightly as it absorbs the flour from the counter while you knead it, but should still be nice and soft.

Preheat the oven to 450F. Line a baking try with parchment paper.

Choose a glass or cookie cutter in the size you would like the scones to be and get cutting. For mini scones, a champagne flute is perfect. Otherwise, a standard water glass is good. The round dough can also be scored into triangles. If using a glass, dip it in some flour to coat the inside rim and cut out the scones.

Place the dough rounds on the prepared baking tray and bake for 10 minutes for 1- to 2-inch scones, 13 minutes for 3-inch scones, and 25 minutes if keeping it whole (10-inch scone).

Remove from the oven and let stand for 1 minutes before transferring to a wire rack to cool completely before serving.