Ricotta Chocolate Chips Scones
By: Sara Bonetti
Published: Saturday, September 4, 2010 - 7:13pm

Ingredients




115 grams (4 oz or a bit less than 1 cup) all-purpose flour
25 grams (2 tbsp) sugar
3/4 teaspoon baking powder
1 pinch baking soda
1 pinch salt
70 grams (3 oz) whole milk ricotta cheese
30 grams (2 tbsp) butter, chilled and cut into small pieces
60 milliliters (2 fl oz or ¼ cup) buttermilk
2 milliliters (¼) tsp vanilla extract
40 grams (1.3 oz or ¼ cup) chocolate chips
milk to brush and brown sugar to top

Preparation

1 Preheat the oven to 400F degress. Line a baking sheet with parchment paper. 2 In a bowl whisk together the flour, the sugar, the baking powder, the baking soda and the salt. 3 Cut in the ricotta and butter and lightly work with your fingers until the mixture resembles coarse sand. Gently stir in the buttermilk, the vanilla extract and the chocolate chips. 4 Turn the dough out onto a floured surface. Knead gently for 1 – 2 minutes, the dough should hold together but be a bit crumbly. 5 Place the dough on the prepared baking sheet lined with parchment paper. Pat the dough into a 3/4-inch-thick circle. 6 Cut  the dough into 4 wedges without separating them. Use a pastry brush to brush the surface of the dough with milk and then sprinkle with brown sugar. 7 Bake for about 15 minutes or until lightly browned. Let them cool on a cooling  rack.