MAKES 4 Large Scones or 6-8 Smaller Scones

250 grams All Purpose Flour, Sifted

1 Tablespoon Baking Powder

125 grams White Sugar

1/2 teaspoon Sea Salt

1 Tablespoon Fresh Lemon Zest

2 teaspoons Fresh Orange Zest

120 grams Cold Unsalted Butter Cut in 1/2 inch pieces

120ml Cold Heavy Cream (or half and half)

100 grams Thick ricotta

1 teaspoon Vanilla

1 Large Egg

1 Cup Fresh Blueberries

Egg Wash (egg yolk and cream)

Turbinado or White Sugar for Sprinkling

Preheat Oven to 375

Place the flour, baking powder, sugar, salt and cold butter cubes in the bowl of a stand mixer. Attach the paddle attachment and turn the mixer on low. Mix until the butter is the size of small peas and the zest is evenly distributed in the flour. Turn of machine and leave to the side while you mix the wet. In a glass measuring cup beat the egg with the ricotta, cream and vanilla. Turn the mixer back on low and slowly pour the cream mixture into the dry mix. You want the mixture to just come together, not too sticky or wet. You may not need all the liquid so be sure to add it slowly and watch the dough form. When all of the flour is just combined, stop the machine.

Lightly dust your counter or board with flour and dump out the dough, making sure to get all the dough off the paddle as well. Gently bring it together with your hands and pat it out into rough 5x8 rectangle. Evenly spread the blueberries on top of dough and gently roll up, sticking in any wayward berries as you go. Pat the fruit filled dough into a rough 4x6 rectangle (for 4 large scones or a rough 5x8 rectangle for 6-8 smaller scones) and cut into four triangles or squares with a sharp knife (or 6-8 triangles/squares).

Place on a parchment lined baking sheet. Brush each scone with a light coating of egg wash and sprinkle with sugar. Bake in the oven for 20-25 until the tops are golden brown and the scones are just barely firm to the touch.

Remove from the oven and let cool on a rack for 5-10 minutes. Best served warm!