“If you look the right way, you can see that the whole world is a garden.”
—FRANCES HODGSON BURNETT, THE SECRET GARDEN
Lemon, Ricotta & Pistachio Scones
Makes approximately 15
Slightly sweet, these delectable scones get vibrant color and tang from fresh lemon zest, ground turmeric, and chopped pistachios, while ricotta cheese and heavy cream give them lovely richness. For best green color, shell pistachios just before using instead of buying the pre-shelled type.
2½ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
1 tablespoon fresh lemon zest
½ teaspoon fine sea salt
¼ teaspoon ground turmeric
4 tablespoons cold unsalted butter, cubed
4 tablespoons finely chopped pistachios, divided
½ cup whole-milk ricotta cheese
½ cup plus 2 tablespoons cold heavy whipping cream, divided
¾ teaspoon lemon extract
¼ teaspoon vanilla extract
• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, sugar, baking powder, lemon zest, salt, and turmeric. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in 3 tablespoons pistachios.
• In a small bowl, stir together ricotta cheese, ½ cup plus 1 tablespoon cream, and extracts until combined. Add to flour mixture, stirring until a dry, shaggy dough begins to form. Working gently, bring mixture together with hands until a dough forms.
• Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Just before ¾-inch thickness is reached, scatter remaining 1 tablespoon pistachios on top of dough. Using rolling pin, roll pistachios into dough. Using a 2-inch round cutter dipped in flour, cut as many scones as
