2 c. flour
1 Tbsp. baking powder
1/4 tsp. sea salt
1/3 c. House Blend Olive Oil (or try Tuscan Herb Olive Oil)
1 c. diced bell pepper
1 Tbsp. finely chopped green onion
3/4 c. ricotta cheese
1/2 c. table cream (18%)
Preheat oven to 450F. Line a baking tray with parchment paper.
In a mixing bowl, place the flour, baking powder, and slat. Using a butter knife, swirl the flour to mix everything together well. Pour in the olive oil. Use two butter knives or a pastry blender to mix it in until the mixture resembles coarse oatmeal. Add the bell pepper and green onion, mixing gently to combine, then add the ricotta and cream. Mix gently to form a gooey mixture. It's supposed to be wet so don't panic. On a well floured counter, turn the batter onto the floured counter, turning once to coat. Knead gently and form into a disk, about 1 inch thick. It will firm up slightly as it absorbs the flour from the counter while you knead it, but should still be nice and soft. Choose a glass or cookie cutter in the size you would like the scones to be. For mini scones a champagne flute is perfect. Otherwise a standard water glass is good. Cut out scones, dipping the glass in some flour before each cut. Place on the prepared baking tray and bake for about 10 minutes for a 1 -2 inch scone. 13 minutes for a 3 inch scone, and 25 minutes if you are keeping it as one large round scone. Remove from oven and let sit for 1 minute before transferring to wire rack to cool completely before serving.