Savory Ricotta Scones

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These scones are light and fluffy, rather than dense and heavy, and they stay moist longer than scones traditionally made with butter or shortening. Pepper and green onions gives a savory twist on a traditional breakfast scone, however cranberries and frozen blueberries can add a sweet twist for something different. (And makes great base for egg Benedict) Makes 6-8 scones
Servings 1


  • 2 cup all purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 1/3 cup robust EVOO
  • 1 cup diced bell pepper, variety of colors
  • 1 tbsp finely chopped green onions
  • 3/4 cup ricotta cheese
  • 1/2 cup table (18%) cream
  • **For an even more savory and herbaceous version, use Basil, Wild Dill, or Rosemary infused olive oil instead of the extra virgin**

Recommended Varietals

  • Arbequina, Coratina, Picual

Blood Orange Blueberry Scones

  • Use Blood Orange infused olive oil in place of the extra virgin, substitute 1 cup of fresh blueberries for the peppers, and omit the onions.

Cranberry Lemon Scones

  • Substitute the EVOO with Lemon fused olive oil, use 1 cup of dried cranberries instead of the peppers, and omit the onions.


  • In a mixing bowl, place the flour, baking powder, and salt. Using a butter knife, swirl the flour to mix everything together well. Pour in the olive oil. Use two butter knives or a pastry blender to mix it in until the mixture resembles coarse oatmeal.
  • Add the bell pepper and green onions, mixing gently to combine, then add the ricotta and cream.
  • Mix gently to form a gooey mixture. It's supposed to be wet, so don't panic. On a well-floured counter, turn the batter onto the flour, turning once to coat. Knead gently and form into a disk, about 1 inch thick. It will firm up slightly as it absorbs the flour from the counter while you knead it, but should still be nice and soft.
  • Preheat oven to 450 degrees F. Line a baking tray with parchment paper.
  • Choose a glass or cookie cutter in the size you would like the scones to be and get cutting. For mini scones, a champagne flute is perfect. Otherwise, a standard water glass is good. If you're using a glass, dip it in some flour to coat the inside rim and then cut out the scones.
  • Place the dough rounds on the prepared baking tray and bake for 10 minutes for 1-2 inch scones, 13 minutes for 3 inch scones, and 25 minutes if you're keeping it whole (10-inch scone).
  • Remove from the oven and let stand for 1 minute before transferring to a wire rack to cool completely before serving.
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