Lemon Ricotta Scones

1. Preheat the oven to 400 degrees F.

2. Combine the first 6 ingredients in a medium bowl; stir with a whisk. Cut in the ricotta and butter until the mixture resembles coarse sand,using a pastry blender, 2 knives, or your fingers. Gently stir in the buttermilk.

Turn the dough out onto a floured surface. Knead gently for 2 minutes (the dough is crumbly but holds together).

3. Place the dough on a cookie sheet lined with parchment paper. Pat the dough into a 3/4-inch-thick circle. Cut the dough into 8 wedges (don’t separate the wedges). Use a pastry brush to brush the surface of the dough with the cream; sprinkle with sugar.

4. Bake at 400 degrees F for 17 minutes or until lightly browned.

Cool on a wire rack.