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whole wheat raspberry ricotta scones


whole wheat raspberry ricotta scones Recipe

Ingredients:
  • 1 cup (120 grams) whole wheat flour
  • 1 cup (125 grams) all-purpose flour
  • 1 tablespoon baking powder, preferably aluminum-free
  • 1/4 cup (50 grams) granulated sugar
  • 1/2 teaspoon table salt
  • 6 tablespoons (85 grams) cold unsalted butter
  • 1 cup (136 grams or 4 3/4 ounces) fresh raspberries
  • 3/4 cup (189 grams) whole milk ricotta
  • 1/3 cup (79 ml) heavy cream
Directions:
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