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Fig Ricotta Scones


Units Scale
  • 21/4 cups oat flour
  • 1/4 cup sugar, granulated (plus a little extra for sprinkling on top before baking)
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cardamom
  • 4 oz butter, unsalted, diced
  • 2 large eggs, one egg is for the egg wash
  • 1/2 cup ricotta cheese
  • 1/2 cup figs, diced


  1. Whisk flour, sugar, salt, baking powder, soda, and cardamom together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with two forks or your fingers until the mixture comes together in pea-sized crumbs.
  2. Whisk the ricotta, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture a.nd mix together until everything appears moistened. Lastly, hold in the chopped figs and stir until a ball is reached in a bowl.
  3. Dump the ball onto a floured counter and roll out till you reach a 2-inch thickness. Cut each into 10-12 wedges. Place scones on a parchment-lined baking sheet about an inch apart then pop into the fridge for at least 30 minutes.
  4. Meanwhile, preheat the oven to 350°F
  5. After the scones have chilled brush them with egg and for extra crunch, sprinkle with sugar and bake for 20-25 minutes or until golden brown around the edges and lightly browned on top.
  6. Let cool slightly and smear on some honey butter or drizzle with a glaze