Here we are back to breakfast. My daughter got sick of the banana bread that I made every week for the past month. The good news is that I finally used up the huge bag of frozen bananas we had in the freezer. So of course I got the question on Sunday morning, “What am I going to eat for breakfast this week?” I guess cereal was not the answer she was looking for. Why is it that they can listen to the same song over and over again, but they get sick of my wonderful banana bread after a month?
To digress just for a moment, for some reason as I was looking at these beautiful scones typing away, the song Waltzing Matilda came into my head. Why? I have no idea how my mind works sometimes. But nevertheless, it did. I started singing the song, and asked my husband if he remembered it – of course he did. We only listened to it about 100,000 times – it was on a Dan Zanes album that the girls absolutely loved when they were little. And if you have small kids, you know that when they enjoy a song in the car – you keep playing it. When I Binged it – the first YouTube video that was listed was by Slim Dusty. Wow. What a blast from the past. My husband and I were in the office singing at the top of our lungs – of course intriguing my older daughter who was trying to finish up her homework, and all of a sudden the three of us were in the office having a little sing-a-long. Gotta love that song…
Back to the scones – so needless to say, cereal was not going to cut it – fortunately Cooking Light came to the rescue – with some very interesting looking scones. I adapted them to fit my daughter’s tastes – which of course has to include some chocolate. These scones were soft and flakey and absolutely delicious. She actually rationed them out so they lasted the entire week. Just 30 seconds in the microwave was all they needed in the morning, and they were as fresh as can be. Let’s see how many weeks in a row she can eat these – surely not as long as Waltzing Matilda – but maybe longer than banana bread?
- 1 cup part-skim ricotta cheese (such as Calabro)
- 1/4 cup packed brown sugar, divided
- 1 teaspoon vanilla extract
- 1/3 cup plus 1 tablespoon fat-free buttermilk, divided
- 2 tablespoons canola oil
- 4.5 ounces whole-grain pastry flour (about 1 cup)
- 3.4 ounces unbleached all-purpose flour (about 3/4 cup)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, diced
- 1/2 cup chocolate chips
- 1 large egg, lightly beaten
- 1 tablespoon turbinado sugar
Preheat oven to 425°.
Combine ricotta cheese, 1 tablespoon sugar, and vanilla in a medium bowl. Reserve 1/2 cup of the ricotta mixture. Add 1/3 cup buttermilk and canola oil to remaining ricotta mixture, stirring until smooth.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, remaining 3 tablespoons sugar, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add chocolate chips; toss. Add buttermilk mixture; stir just until combined.
Turn dough onto a counter lighted dusted with flour. Pat into a 1 inch thick circle, and then cut into eight wedges shaped pieces. Combine egg and remaining 1 tablespoon buttermilk, stirring with a whisk. Gently brush top and sides of dough with egg mixture. Sprinkle with turbinado sugar.
Bake at 425° for 15 to 16 minutes or until golden. Remove from pan; cool slightly on a wire rack. Beat the reserved ricotta mixture at medium speed 3 minutes or until fluffy. Serve with warm scones if you would like.
For a printer-friendly version of this recipe, please click here: Chocolate Chip Ricotta Scones