Name: Blueberry Ricotta Scones
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 8 scones
Ingredients: 2 1/2 cups all-purpose flour; 1/2 teaspoon salt; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/3 cup granulated sugar; 1 teaspoon lemon zest; 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces; 1 large egg, beaten; 1/2 cup (Whole Milk) Ricotta Cheese; 3 tablespoons Whole Milk; 8 ounces blueberries, fresh or frozen (If using frozen, do not thaw first); 1 large egg, beaten; 1 teaspoon milk or water; 2 tablespoons sugar, for sprinkling; 2 tablespoons fresh lemon juice; 3/4 cup confectioners sugar