Girl Versus Dough

What's This?
Serving size 8

In case you haven’t caught onto me yet, I am a big sweet-savory girl. When I have something sweet, I need something savory to balance it out, and vice versa. And when something is both sweet and savory, well, I just eat more of it. It’s a way of life.

So after a few too many rounds of scooting these sweet cookies into my mouth, I decided it was time to tip the scales in favor of savory. Also, I just kind of wanted a biscuit. Enter these scones.

I call them scones simply because of their shape, but really, if you cut this dough with a biscuit cutter (which is totally cool and socially appropriate) it magically becomes a biscuit. It’s a little denser and fluffier than a normal biscuit, thanks in part to the addition of soft ricotta, but it still renders those buttery flakes and layers. The green onions give it some savory kick; the sea salt and smoked paprika on top help it along, too. It’s crumbly and yet not dry in all the ways a good scone should be (notice how I’m really trying hard not to say the word that starts with ‘m’ and ends with ‘oist’) and it makes an excellent companion for a hot cup of joe or tea — or hot chocolate, if you suddenly find yourself needing a little sweetness again.


2 cup unbleached all-purpose flour1 Tbsp baking powder¾ Tbsp granulated sugar½ tsp salt5 Tbsp chilled unsalted butter, cut into 1/4-inch cubes½ cup chopped scallion1 cup ricotta cheese⅔ cup milk1 egg beaten with 1 teaspoon water (for egg wash) sea salt for topping black pepper for topping smoked paprika for topping


  1. Heat oven to 425 degrees F. In a large bowl, whisk together flour, baking powder, sugar and salt. Cut in butter using a pastry blender or two knives until mixture resembles a coarse meal. Stir in scallions and ricotta cheese. Add milk and stir until just combined and a shaggy dough forms.
  2. Turn dough out onto a lightly floured surface and knead gently into a ball. Carefully pat down ball into a 1-inch-tall rectangle; divide 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 smoked paprika.
  3. Bake 15-20 minutes or until scones are golden brown and puffy. Remove from oven; cool 5 minutes before serving.

Read more from Girl Versus Dough.

More From Kitchen Daily:

Wild Herb Ravioli Wild Herb Ravioli
Wild Herb Ravioli
French Onion Soup French Onion Soup
French Onion Soup
Camembert Baked in the Box Camembert Baked in the Box
Camembert Baked in the Box

Tags: Breakfast, Brunch, Bread, Snack, Vegetarian, Cheese, Baking

Terms of Service | Privacy Policy Corporate Site | Advertise With Us