Sunday, March 07, 2010

ricotta scones

No photo - but can guarantee they're delicious.

preheat oven to 190.

2 cups SRF
1/4 cup caster sugar
60 grams cold chopped butter

rub butter through til crumbly

1 egg lightly beaten
1/2 cup milk
add enough fresh ricotta to make 3/4 cup (so approx 1/4 cup)
mix together

make a well in the flour, cut the wet mixture through with a knife. Turn the sticky dough onto a floured surface and knead lightly. Roll out to 2cm thickness - cut with a round. Place onto a lamington tray and bake for about 13 - 15 minutes until golden. Serve warm with butter or jam and cream.

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