Ricotta & Scallion Scones

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 flour
  • black pepper for topping
  • sea salt for topping
  • 1 egg beaten with 1 teaspoon water (for egg wash)
  • 0.67 cup milk
  • 1 cup ricotta cheese
  • 0.5 cup chopped scallion
  • 5 Tbsp chilled unsalted butter, cut into 1/4-inch cubes
  • 0.5 tsp salt
  • 0.75 Tbsp granulated sugar
  • 1 Tbsp baking powder
  • 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.

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