Herbs de Provence Ricotta Scones

Tender, savory scones made with creamy ricotta, Parmesan and Herbs de Provence EVOO. Serve them warm alongside soup, salad or a holiday meal.

Prep time: 15 minutes
Bake time: 18–22 minutes
Makes: 8 scones

Ingredients

• 2¼ cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon granulated sugar

• ¾ teaspoon salt

• ½ teaspoon freshly ground black pepper

• ½ cup finely grated Parmesan cheese

• 1 tablespoon chopped fresh chives or parsley

• 1 cup whole-milk ricotta cheese, drained if watery

• ⅓ cup Herbs de Provence EVOO

• 1 large egg

• 2–4 tablespoons whole milk, as needed

• Additional milk and Parmesan for the tops

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder, sugar, salt and black pepper.

3. Stir in the Parmesan and fresh herbs.

4. In another bowl, whisk together the ricotta, Herbs de Provence EVOO and egg.

5. Add the ricotta mixture to the dry ingredients. Fold gently until a shaggy dough forms. Add milk, one tablespoon at a time, only until the dough holds together.

6. Turn the dough onto a lightly floured surface and gently shape it into a circle approximately 1 inch thick.

7. Cut the circle into eight wedges and transfer them to the prepared baking sheet.

8. Lightly brush the tops with milk and sprinkle with Parmesan.

9. Bake for 18–22 minutes, until the scones are lightly golden and cooked through.

10. Let them cool for approximately five minutes before serving.

Serving Ideas

• Serve warm with Butternut Squash and Apple Bisque.

• Split and fill with sliced turkey for small sandwiches.

• Serve with whipped feta or an herb-infused dipping oil.

• Add them to a holiday breadbasket.