Peach ricotta scones
Summer peaches and creamy ricotta, plus buttery pastry! You can substitute plums or nectarines.
Portions: Makes 16
In the bowl of a stand mixer fitted with the paddle attachment, combine cake flour, sugar, salt, and baking powder on lowest speed. Gradually add butter, mixing on low speed until pea-size lumps form. Gradually add cream on low speed until the mixture just comes together. You may not need the entire amount. Add frozen peach slices and mix until just combined. Transfer dough onto a lightly floured surface. Gently pat dough to form a 12-inch square that is 1 inch thick. With a chef’s knife, cut dough into 3-inch squares. Transfer scones onto a parchment lined sheet pan with 1 inch of space between each scone. Press down on the center of each scone with your thumb to make a divot for the ricotta cream. In a medium bowl, use a rubber spatula to combine ricotta, vanilla bean seeds, sugar, and almond extract. Place 1 tablespoon of ricotta cream in the center of each scone. Garnish with a slice of peach set off to the side of the ricotta cream. Generously sprinkle sugar on top of the scones. Place in freezer to chill at least 1 hour before baking. Preheat oven to 375°. Bake 15 minutes, rotate pan, and continue baking until ricotta cream is golden brown and peach slices blister, about 15 more minutes. Cool 10 minutes and serve. Tip: To split a vanilla bean pod, take the tip of a paring knife and run it down the center. Split one end open and hold it down against a flat surface with thumb and index finger. Then take the blade of paring knife and scrape along the split pod to extract the seeds. As we note in the Mise en Place chapter, splitting beans is easier if you soak them in vanilla extract first a win win!