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Baking recipe · from the recipe book

Basil Sun-Dried Tomato Ricotta Scones

Tender, moist scones scented with fresh and dried basil, with sweet bursts of tomato paste swirl and a garlicky, golden crust.

Basil Sun-Dried Tomato Ricotta Scones

Ingredients

  • 3 cups375 gAll-purpose flour
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • 2 tsp8 gGranulated sugar
  • 1 tsp3 gGarlic powder
  • 1½ tbsp3 gDried basil
  • ½ tsp1 gBlack pepper
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • 1 cup leaves24 gFresh basilfinely chopped
  • 3½ oz100 gPart-skim mozzarellashredded
  • ¾ cup180 gPart-skim ricotta
  • ½ cup (120 ml)110 gWhole milk
  • 1 large50 gEggs
  • 2 tbsp30 gTomato paste
  • 2¼ tsp10 gOlive oil

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, garlic powder, dried basil and black pepper.
  3. Add the cold butter and rub or cut it in until the largest pieces are pea-sized; toss in the fresh basil and mozzarella.
  4. In a separate bowl, whisk the ricotta, milk and egg until smooth.
  5. Pour the ricotta mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
  6. Turn the dough onto a floured counter and pat it into a rectangle about 1 inch thick. Stir the tomato paste with the olive oil and spread it over the dough.
  7. Fold the dough in thirds like a letter to marble in the tomato, then gently pat it into a 6-by-8-inch rectangle about 1 inch thick.
  8. Cut the dough into 12 squares and set them on the baking sheet; chill for 10 minutes so the butter firms.
  9. Bake 16 to 18 minutes, until risen, deep golden and a toothpick in the center comes out clean.
  10. Cool the scones on a rack for 10 minutes before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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