Savory Ricotta Scones are light and fluffy scones that are perfect for breakfast, brunch, or even served in place of dinner rolls. I can’t decide if this quick bread recipe should be categorized under scone or biscuit, but either way, these scones made for a tasty breakfast bread enjoyed out on the patio last Saturday.

Made with ricotta cheese—instead of heavy cream—the texture of these scones is so light they practically melt in your mouth!

The savory comes from the chopped scallions (or green onions), fresh parsley, thyme, and rosemary that is mixed right into the dough.

Savory Ricotta Scones

I’ve come to love cooking with fresh herbs. I love the fresh smell when I chop them up and the extra flavor they bring my home cooked sauces. When I find healthy plants at a good price, it’s hard to resist adding them to my shopping cart!

What I’m not so good at is keeping those plants alive once I bring them home. Even though I grew up on a farm, I am not a gardener!

That’s why I love finding recipes that feature fresh herbs like today’s scones… so I can use up all the herbs!

PRO TIP: Use an herb stripper to make easy work of removing stems and leaves from herbs and leafy greens.

Instructions

1. Whisk together flour, baking powder, sugar, and salt in a large bowl. Add grated butter and stir with a fork until the consistency of coarse meal.
2. Stir in scallions and fresh herbs. Next, add the ricotta cheese and milk and stir until just combined.
3. Turn dough out onto a lightly floured surface. Knead 2 to 3 times — don’t over do it! — and pat dough into a rectangle. Cut into 12 scones.
4. Transfer the scones to a baking sheet and brush the tops liberally with an egg wash. Sprinkle tops with sea salt, freshly ground black pepper, and smoked paprika.
5. Bake at 425 degrees for 15 – 20 minutes.

Cooking tips

• As with any scone recipe, the best tip is starting with frozen butter. I use a box grater to shave the butter right into my flour mixture which I think this is much easier than using a pastry cutter.
• This scone batter will be very wet, so you will want to use more flour on your work surface, or pastry mat, before kneading and shaping the dough.
• Line a baking sheet with parchment paper for easy clean up.
• For a flavorful and lightly crisp top crust, liberally brush the scones with an egg wash and sprinkle with sea salt, freshly ground black pepper, and smoked paprika before baking.

For this recipe, you’ll need these kitchen tools:

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliate sites.

• Pastry brush
• Baking sheet
• Parchment paper
• Pastry mat

What else is new? Check out my Life, Love, and Good Food Store on Amazon! Thanks so much for being a part of our community!

Scones or biscuits?

Even though savory scones are typically served for breakfast or brunch, these little “biscuits” would also be delicious served in place of dinner rolls.

For our weekend breakfast, we sliced the scones and used them to make breakfast sandwiches layered with peppered bacon and fried eggs. My hubby loved that combination!

These Savory Ricotta Scones are delicious warm from the oven, with or without butter — but who can resist a little more butter?!

How to reheat scones

These scones are best reheated wrapped in foil and warmed in a 350-degree oven for about 10-15 minutes.

Related recipes

• Bacon Cheddar Scones
• Cranberry Pistachio Scones
• White Chocolate Cranberry Scones
• Blueberry Scones

Let’s bake!

Fresh herbs and ricotta cheese make all the difference in these scones. The dough is a bit sticky to work with, but the result is a melt-in-your-mouth scone that no one can resist! 

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!