Savory Ricotta and Scallion Scones

Ingredients

• 2 cups Unbleached All-purpose Flour
• 1 Tablespoon Baking Powder
• ¾ Tablespoons Granulated Sugar
• ½ teaspoons Salt
• 5 Tablespoons Chilled Unsalted Butter, Cut Into 1/4-inch Cubes
• ½ cups Chopped Scallions
• 1 cup Ricotta Cheese
• ⅔ cups Milk
• 1  Egg, Beaten With 1 Teaspoon Water For Egg Wash
• Sea Salt, Black Pepper And Smoked Paprika For Topping

Preparation Instructions

Heat oven to 425ºF. In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter using a pastry blender or two knives until mixture resembles a coarse meal. Stir in scallions and ricotta cheese. Add milk and stir until just combined and a shaggy dough forms.

Turn dough out onto a lightly floured surface and knead gently into a ball. Carefully pat down ball into a 1-inch-tall rectangle; divide into 8 equal pieces. Carefully transfer scones to an ungreased baking sheet. Brush tops with egg wash and sprinkle with sea salt, black pepper and smoked paprika.

Bake 15-20 minutes or until scones are golden brown and puffy. Remove from oven; cool 5 minutes before serving.

Inspired by Joy the Baker and Smitten Kitchen.