You know what would be great? If Sun-Dried Tomato and Olive Ricotta Scones were in a swimming pool. A scone pool! Like when you ate fast food as a kid and begged, “Mom, please let’s go inside so I can play just for a minute all I really wanna do is jump into that big pool of balls and almost drown with the rush of it.” And now, all I want to do is nearly drown in the rush of jumping into a big pool of Sun-Dried Tomato & Olive Ricotta Scones. I wouldn’t think twice about this, friends.
This scone is like muffin meets focaccia. Meets butter… cause you know I slathered mine with butter… even though it doesn’t really need it, but I ♥ that stuff.
So… muffin + focaccia + butter + ♥ = THIS scone.
Here are some other reasons to love Sun-Dried Tomato and Olive Ricotta Scones:
- It’s moist — I’m guessing from the ricotta. It’s not your typical crumbly scone. I like those scones, don’t get me wrong, but that’s why I think it’s part-muffin and part-focaccia, but cut into triangular scone shape.
- Two thumbs up for savory pastry. Sugar free. As in ZERO added sugars. No artificial sugars. Can I get a Wha Whaaa? (I’m raising the roof over here.) ←This is really unheard of with flavored pastries. Even the savory ones tend to have a little somethin’ somethin’ added. (Except now I’m racking my brain and croissants don’t have any sugar. But I promise, that’s the only one I can think of.)
- The smoke of sun-dried tomatoes.
- The zip of chili powder.
- The tang of olives.
- The bright, cheery flavor of fresh basil.
- Let’s give a Standing O for slathered butter too. (I think I’m going a little crazy over the butter right now because I normally use Brummel & Brown Buttery Spread with Real Yogurt on everything. It’s good, but I forgot for a while what real butter tastes like. For these photos, I cut little pats of Kerrygold Salted Pure Irish Butter and then I ate it and omgerrrrd. The difference. Butterrrrrrr.)
- Flavor perfection aside, let’s not forget to mention — 10 minutes prep time and 25 minutes total time. One bowl required. (You do have to turn them out and shape them, but four days later and I’ve already almost forgotten about that.)
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon chili powder
- 5 tablespoons unsalted butter, chilled
- ¼ cup sun-dried tomatoes
- ¼ cup chopped black olives
- ¼ cup fresh basil, chopped
- 1 cup part-skim ricotta
- ⅔ cup milk
- 1 egg beaten with 1 teaspoon water (for the egg wash)
- Sea salt, pepper, and chili powder (for dusting)
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together flour, baking powder, salt and chili powder.
- Using a pastry blender or two knives (I used herb scissors!), cut in butter until mixture resembles a coarse meal.
- Pat the sun-dried tomatoes dry with paper towels and chop into small pieces. Add tomatoes, olives, basil, and ricotta to the flour mixture and stir until evenly combined. Add milk and stir until a sticky, uniform dough forms.
- Turn dough out onto a floured surface and gently form into a ball. Pat down ball into a 1-inch-tall square or rectangle (mine was about 7x8 inches). Cut into 8 equal pieces. Carefully transfer scones to an ungreased baking sheet. Brush tops with egg wash and sprinkle with sea salt, black pepper and chili powder.
- Bake 12-15 minutes or until scones are golden brown and puffy. Allow to cool slightly before serving.