Officially, spring started on March 20th, almost a month ago. But here in the Midwest, it hasn’t felt like spring until recently. It’s snowed, twice, since that date. But spring is now finally, officially, here…and in my book that has nothing to do with a date on the calendar. For me, it’s all about the daffodils.
For me, daffodils are the symbol of spring. I think many people have their own little thing they look for, a sign directly from the universe to them that symbolizes the end of winter, and the promise of warmth and sunshine on its way. Crocuses in bloom, baby birds chirping in the trees, warmer temperatures, the release of Bell’s Oberon, etc. They all declare that spring is here and summer is close behind, and hopefully we’re free from the grip of winter for a few months.
Speaking of yellow happy things (such as sunshine and daffodils), lemons are a popular flavor in the spring and summer, so I was really happy to make these Raspberry Lemon Sour Cream Scones earlier this month. They were super delish, and gone within a couple days, so obviously I had to make more, right? But of course I wanted to switch it up a bit. So this time, I switched the raspberries for blueberries, sour cream for ricotta, and added a lemon glaze on top. The end result was a lighter, fluffier scone (I will now swear by ricotta for scones) that’s bursting with plump, juicy blueberries, which just happen to pair perfectly with the sweet lemon glaze. Such a winning combination!
- 2 oz sugar
- zest from 1 lemon
- 15 oz flour
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 oz butter, cold, cubed
- 1 egg
- 8 oz ricotta
- 6 oz frozen blueberries
- 2 tablespoons butter
- 1⅓ cups powdered sugar
- 2 tablespoons lemon juice
- In a large mixing bowl, combine the sugar and lemon zest.
- Add flour, baking powder, baking soda, and salt. Whisk well to combine.
- Using your fingers, cut in the butter.
- In a separate bowl, lightly beat egg. Mix in ricotta.
- Add egg/ricotta mixture to flour mixture and mix to form a dough.
- Fold in blueberries.
- Place on floured surface. Roll to 1" thickness and cut into rounds.
- Place on greased or paper-lined baking sheet.
- Bake in a 400° oven for 12-15 minutes, or until tops of scones are slightly browned.
- For the glaze: Melt butter in a glass bowl. Add powdered sugar and lemon juice and mix well. Glaze scones after allowing to cool slightly.