Ricotta is a lovely creamy and smooth cheese which works brilliantly well in these scones.
- 450g self-raising flour
- 225g ricotta cheese
- 240ml milk
- 1 egg
- ½ tsp. salt
- ½ tsp. black pepper
- Handful fresh herbs – use any that you like – parsley, chives, thyme etc.
Preheat the oven to 190C and grease a baking tray.
Sift the flour into a bowl along with the salt and pepper. Finely chop the herbs.
Mix the ricotta with the egg and the herbs until smooth.
Put the ricotta mixture into the flour mixture and then add in the milk until you have a dough.
Knead it for one minute and then divide the dough into eight balls. Flatten the balls with your hand and then put them onto the baking tray.
Bake the scones for 20-25 minutes or until golden.