Yields 8 large triangle scones
1 cup Lamagna Whole Milk Ricotta cheese
2 tsp finely grated orange or lemon zest
1 tsp vanilla extract
1/4 cup heavy cream
2 1/2 cups all-purpose flour
1 tbsp baking powder
1/3 cup granulated sugar
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp cinnamon
8 tbsp cold, unsalted butter, cut into tiny pieces
1 cup fresh cranberries, chopped
Preheat oven to 400° F and line a baking sheet with parchment paper.
In a medium bowl, mix together ricotta cheese, zest, vanilla extract, and heavy cream. Set aside.
In a large bowl mix together flour, baking powder, sugar, salt, ginger, and cinnamon. Using a pastry cutter or a fork, cut the butter into the flour until you have a mixture of pea sized clumps of butter and flour. Make a well in the middle of your flour mixture and add the liquid mix. Slowly stir together using a rubber spatula, being sure not to over mix. Carefully fold in the fresh cranberries.
Turn the dough onto a well-floured surface and gently knead the dough, just enough that it comes together. Press the dough down into a large square, about an inch thick. Using a sharp knife cut into triangles.
Place on prepared baking sheet, sprinkle with granulated sugar and bake for 15 to 20 minutes. The tops will be golden brown.