Blackberry Ricotta Oatmeal Scones

Scones are NOT complicated!  Do not be afraid.  Start to finish in 20 minutes.  

And these with fresh berries?  Killer.

I wish I remembered to make scones more often.  About once a year I think "scones!", make a batch and then forget about them.  I need to work on this.

Do you remember this summer when I was given oodles and oodles of blackberries?  Like pounds and pounds of them.  For free?  Well, I am down to 3 large ziploc bags of them in our deep freeze. The husband and little man will eat them by the handful, but I prefer them in baked goods.

I know.  That's bad.  But it's what I prefer.

I took a recipe from The Smitten Kitchen and adapted it a bit to what I had on hand.  I'm all about adapting.  Whatever I can do to not have to run to the store with two littles ones just for....sour cream....for example.

Because sour cream turns into milk, which turns into 'I'm pretty sure we are out of bread', which then ends up as a $30 grocery run that should have cost me $3.

Oh, and the little guy asking for every kind of chip, candy bar or doughnut as we're walking through the aisles.

Blackberry Ricotta Oatmeal Scones

{Print this Recipe!}

1/2 c. unbleached white flour

1 1/2 c. ground oatmeal

1 T. baking powder

1/4 c. sugar

1/2 t. salt

6 T. unsalted, cold butter

1 c. fresh blackberries

3/4 c. ricotta cheese

1/3 c. heavy cream

Preheat oven to 425 degrees.  Spray a large baking sheet or line with parchment paper.  In a large bowl, combine flours {take oatmeal and place in food process or blender until it makes fine crumbs}, baking powder, sugar and salt.

With a pastry blender or fork, cut butter into flour mixture until fine pea-sized chunks form.  Toss in the blackberries to combine.  With a spatula add in ricotta and heavy cream and stir together to form a wet dough.  Tranfer dough to a floured surface and pat into a 7-inch round and 1-inch high circle.  With a sharp knife cut into triangles.

Transfer scones to the baking sheet and bake for 15 minutes or until lightly golden around the edges.  Allow to cool.

You guys, this is the best scone recipe I've ever made.  I'm kicking myself for not doubling the recipe and freezing some!

Well, off to a day of work, having lunch with some old co-workers and maybe, just maybe getting our Christmas cards out and mailed?

We'll see.  That sounds pretty ambitious at the moment.

If you love this recipe like I do, please share via my social networks !  I would love for everyone to give these a try.

Do you make homemade scones?