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Whole Wheat Blackberry Ricotta Scones


Whole Wheat Blackberry Ricotta Scones Recipe

Ingredients:
  • 1 cup (120 grams) whole-wheat flour
  • 1 cup (125 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder, preferably aluminum-free
  • 1/4 cup (50 grams) sugar
  • 1/2 teaspoon fine grain sea salt
  • 6 tablespoons (3 ounces or 85 grams) unsalted butter, chilled
  • 1 cup (4 3/4 ounces or 135 grams) fresh blackberries
  • 3/4 cup (190 grams) whole-milk ricotta
  • 1/3 cup (80 ml) heavy cream
Directions:
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