Name: Lemon Ricotta Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 scones
Ingredients: For the egg wash:; 1 large egg, beaten; 1 teaspoon milk or water; 2 teaspoons granulated sugar; For the lemon ricotta scones:; 2 and 1/2 cups all-purpose flour; 1/2 teaspoon salt (kosher or table salt is fine); 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/3 cup granulated sugar; 2 teaspoons lemon zest; 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces; 1 large egg, lightly beaten; 1/2 cup (Whole Milk) ricotta cheese; 3 tablespoons fresh lemon juice; 1/2 teaspoon lemon extract (optional, but amps up the lemon flavor); 2 tablespoons sugar, for sprinkling; For the lemon glaze:; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 3/4 cup confectioners sugar