Savory Herb and Ricotta Scones Recipe

Savory Herb and Ricotta Scones Recipe

Although Marg would like to take credit for this one, it actually came from Sheila Thigpen’s website, a great place for yummy food.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¾ tablespoons sugar
  • ½ teaspoon salt
  • 5 tablespoons chilled unsalted butter
  • ½ cup green onions or scallions, chopped
  • 1/4 cup fresh parsley, minced
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, minced
  • 1 cup ricotta cheese
  • ⅔ cup milk
  • 1 egg, beaten with 1 teaspoon water (for egg wash)
  • sea salt
  • black pepper
  • smoked paprika


  1. Preheat oven to 425 degrees.
  2. Whisk together flour, baking powder, sugar, and salt in a large bowl. Grate butter into the flour mixture and stir with a fork until the consistency of coarse meal.
  3. Stir in scallions and fresh herbs. Add ricotta cheese, then add milk and stir until just combined.
  4. Turn dough out onto a lightly floured surface. Knead 2 to 3 times, then pat dough into a 9-inch rectangle. Dip knife into flour and cut dough into 12 equal pieces.
  5. Transfer scones to a parchment-lined baking sheet. Brush tops liberally with egg wash. Sprinkle tops with sea salt, freshly ground black pepper, and smoked paprika.
  6. Bake for 15-20 minutes or until scones are golden brown.