Buckwheat & Ricotta Scones with Strawberry Swirl
Serves: 12 scones
*Sprinkle the scones with a little tubinado sugar before baking for a little extra sweetness and crunch, if desired.
  • 1 cup Buckwheat Flour
  • 1½ cups Oat Flour
  • ¼ cup Coconut Palm Sugar
  • 1 tablespoon Baking Powder
  • ½ teaspoon Salt
  • 6 tablespoons Butter, cold, cut into cubes
  • 1 egg
  • ¾ cup Ricotta Cheese
  • ¼ cup Heavy Cream
  • ½ cup + Strawberry Jam (sweetened with fruit juice)
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the buckwheat flour, oat flour, palm sugar, baking powder, and salt.
  3. Cut the butter into the dry ingredients using your fingers or a pastry cutter until it resembles coarse crumbs.
  4. In a small bowl, whisk together the egg, ricotta cheese, and cream until smooth. Make a well in the center of the dry ingredients and pour the egg mixture into it. Mix together until just combined. Turn the dough out onto a floured surface and pat into a ¼-1/2" rectangle. Spread the jam on top of the dough in an even layer, using more or less jam, as desired. Roll the dough up (keeping the jam on the inside) as if you were forming cinnamon rolls. Wet the dough slightly with water at the seam and press the dough together to keep the spirals sealed.
  5. Using a piece of thread or floss, slide the thread underneath the roll of dough and cut 1 inch thick spirals. Placed the spirals 2 inches apart on the parchment lined baking sheet.
  6. Bake scones for 15-18 minutes, or until lightly browned on top.
  7. Store in an airtight container.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/03/19/buckwheat-ricotta-scones-with-strawberry-swirl/