Wednesday, July 27, 2011

Quick and Easy Whole Wheat Blackberry Ricotta Scones

I saw this recipe on Smitten Kitchen the other day, the original recipe called for raspberries but I had frozen whole blackberries and wanted to use them. All I did was half the recipe, and I used low fat ricotta and half n half to cut on calories. Just remember to use a lot of flour on your work surface to avoid everything sticking to you and your surface, that's so frustrating! Enjoy ^_^

4 comments:

Pam said...

I bet they tasted great with the blackberries.

Healthy & Homemade said...

So delicious, I actually wish I had used more berries though! Half a cup simply wasn't enough =P

thriftyschoolmarm said...

I saw this recipe and was intrigued. Are they dry like most scones?

Healthy & Homemade said...

They weren't *too* dry, although they would have been heavenly with a bit of butter or margarine on them. I think I'd definitely cook them less next time, or add a bit more ricotta or BUTTER! =P