This recipe is inspired by my holiday to Scotland last summer. I created this recipe by modifying several different recipes.
Almond Scones with Strawberry Ricotta Spread
Almond Scone Ingredients:
1 c. almonds, 1 1/4 c. flour, 1/3 c. light brown sugar, 1/2 tsp. salt, 1/2 c. butter, 1/4. tsp cinnamon, 1 c. milk, 2 tsp. baking powder, 1 Tbsp. ice water, 1 Tbsp. almond extract
Almond Scone Directions:
Mix together flour, sugar, salt, baking powder and cinnamon. Roast almonds in oven for 10 minutes then chop almond in food processor until coarsely ground. Mix in flour mixture and almonds together. Cut in softened butter and milk. Mix in ice water and extract. Cover and refrigerate for 1/2 hour. Preheat oven 350°F. Roll dough out, 1/4″ thick on a lightly floured surface. Cut scones using a biscuit cutter. Bake on a parchment lined baking tray. Bake about 20-25 minutes or until edges are golden brown.
Strawberry Ricotta Spread Ingredients:
12 oz. ricotta cheese, 1/8 c. sour cream, 1/8 c. heavy cream, 1/2 c. sugar, 2 c. strawberries hulled and halved, 1 tsp. almond extract
Strawberry Ricotta Spread Directions:
Mash strawberries with sugar, allow to stand for 30 minutes. Use cheese cloth to squeeze extra liquid from ricotta*. Whip heavy cream until light and fluffy. Mix all ingredients together, keep chilled.
*I forgot to do this, so mine turned out a little runny, but still tasted delicious.
Garnish with fresh slice strawberries or almonds.
Yum! This would be really good with a glass of champagne!