Ingredients
For the egg wash:
1 large egg, beaten
1 teaspoon milk or water
2 teaspoons granulated sugar
For the lemon ricotta scones:
2 and 1/2 cups all-purpose flour
1/2 teaspoon salt (kosher or table salt is fine)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
2 teaspoons lemon zest
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg, lightly beaten
1/2 cup (Whole Milk) ricotta cheese
3 tablespoons fresh lemon juice
1/2 teaspoon lemon extract (optional, but amps up the lemon flavor)
2 tablespoons sugar, for sprinkling
For the lemon glaze:
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