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
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.