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Baking recipe · from the recipe book

Lemon-Thyme Ricotta Herb Drop Scones

Craggy, golden drop scones with a tender, moist ricotta crumb, bright with thyme, parsley, lemon zest and mild green onion standing in for chives.

Lemon-Thyme Ricotta Herb Drop Scones

Ingredients

  • 2⅓ cups300 gAll-purpose flour
  • ½ cup60 gWhole wheat flour
  • 1 tbsp14 gBaking powder
  • 1½ tsp6 gGranulated sugar
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 1 tbsp3 gDried thyme
  • 2 tsp4 gLemon zest
  • ½ cup100 gUnsalted butterfrozen, then coarsely grated
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • 2 medium30 gGreen onionsthinly sliced, chive-style
  • ¾ cup200 gPart-skim ricottacold
  • 1 large50 gEggsbeaten
  • ½ cup (120 ml)120 gWhole milkcold, divided

Steps

  1. Freeze the butter for 15 minutes, then grate it on the large holes of a box grater and return it to the freezer while you prepare the rest.
  2. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment.
  3. In a large bowl, whisk the all-purpose flour, whole wheat flour, baking powder, sugar, salt, black pepper, dried thyme and lemon zest; this is the dry mixture.
  4. Add the grated butter to the dry mixture and toss with your fingertips until every shred is coated.
  5. Stir in the parsley and green onion so the herbs are evenly scattered.
  6. In a separate bowl, whisk the ricotta, egg and about 110 g (all but a small splash) of the milk until smooth; this is the wet mixture.
  7. Pour the wet mixture into the dry mixture and fold with a spatula just until a shaggy, sticky dough forms with no dry pockets; do not overmix.
  8. Drop the dough in 12 equal rough mounds, about 5 cm apart, on the baking sheet, leaving the tops craggy.
  9. Brush the tops with the remaining splash of milk.
  10. Bake 16 to 18 minutes, until deep golden on the peaks and a toothpick in the center of a scone comes out clean.
  11. Cool on a rack for 10 minutes and serve 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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