Whole Wheat Ricotta Boysenberry Scones

Happy Recipe Redux Day! Where you get lots and lots of healthy recipes from other bloggers on the web. In case you're new here, we post a new recipe on the 21st of each month according to a specific theme. This month's theme is breakfast, and we decided to make scones. Whole wheat, berry, honey, and homemade ricotta cheese (though of course you can use store-bought, but making it is really simple!).

Reasons these scones are great.

1. They use whole wheat. All the way.
2. They are simple and fast to make.
3. They are unbelievably moist, thanks to ricotta cheese.
4. They use boysenberries--one of our favorites. (Are these more of a west coast thing? They are a mix between a raspberry and a blackberry. Other berries would also be fantastic.)
5. They are best fresh, but can be frozen for later. Breakfast on the go!


Ingredients

2 C soft white wheat flour or whole grain flour
1/2 Tbsp baking powder
pinch of salt
2 Tbsp honey
3 Tbsp unsalted butter, cut into pieces
1/2 C ricotta cheese (This link will show you how to make your own. So easy!)
1/2 C boysenberries or berries of your choice
1 egg, beaten
2 Tbsp milk

Spread (Optional)
2 T neufchatel cheese or yogurt cheese or ricotta
1 tsp honey
1/2 tsp vanilla
2 tsp boysenberries or berries of your choice

Directions

1. Preheat oven to 425 degrees.

2. Mix dry ingredients (flour, baking powder, and salt) together.

3. Cut in the butter until it is evenly mixed through the dry ingredients. Gently mix in the ricotta cheese, egg, and milk until just mixed. Cut in the boysenberries. Do not over mix.

4. Shape into 1 round, about 6 inches across. Using a bench scraper or large knife, mark circle into 8 pieces. Don't cut all the way through--just about halfway.

5. Bake until golden brown, about 15 minutes. Separate at divisions.

6. For spread, soften cheese. Stir in the vanilla and honey. Fold in the berries. Enjoy!