These lemon cranberry scones are quite possibly my favorite scones that I bake. The combination of flavors from the cranberries and lemon are just awesome.
2 cups all-purpose flour
1 Tbsp baking pwoder
1/4 tsp sea salt
1/3 cup Savory Olive Lemon Olive Oil
1 cup cranberries
3/4 cup ricotta
1/2 cup cream
In a mixing bowl, place the flour, baking powder, and salt. Using a butter knife, swirl the flour to mix everything together well. Pour in the olive oil. Use two butter knives or a pastry blender to mix it in until mixture resembles coarse oatmeal. Add the cranberries, mixing gently to combine, then add the ricotta and cream.
Mix gently to form a gooey mixture. It's supposed to be wet, so don't panic. On a well-floured counter, turn the batter onto the flour, turning once to coat. Knead gently and form a disk, about 1-inch thick. It will firm up slightly as it absorbs the flour from the counter while you knead it, but should still be nice and soft.
Preheat the over to 450 degrees. Line the baking tray with parchment paper.
Choose a glass or cookie cutter in the size you would like the scones to be and get cutter. For mini scones, a champagne flute is perfect. Otherwise, a standard water glass is good. If you're using a glass, dip it in some flour to coat the inside rim and then cut the scones.
Place the dough rounds on the prepared baking tray and bake for 10 minutes for 1 - 2 inch scones, 13 minutes for 3-inch scones, and 25 minutes if your keeping it whole.
Remove from the oven and let stand for 1 minute before transferring to a wire rack to cool completely before serving.