- 3/4 cup Dragone® Ricotta Cheese
- 1 egg, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons orange juice, divided
- 1 tablespoon orange zest
- 2 1/2 cups all-purpose flour
- 1/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/2 cup cold butter, diced
- 1/2 cup dried cherries
- 1/2 cup powdered sugar
Preheat the oven to 350°F.
In a small bowl, combine the Dragone® Ricotta Cheese, egg, vanilla, 1 tablespoon of the orange juice and zest. Mix well.
In a large bowl, combine the flour, brown sugar, baking powder, baking soda, cardamom and salt. Mix well and cut in the butter until the mixture resembles coarse cornmeal.
Stir the cheese mixture and cherries into the flour mixture. Then, knead a few times until the mixture comes together. Place on a parchment-lined baking sheet and press into a 1 1/2-inch thick circle. Cut into 8 wedges and separate on a baking sheet. Bake 15–20 minutes, or until golden. Then, remove to a cooling rack.
Meanwhile, in a small bowl, gradually add the remaining 1 tablespoon of orange juice to the powdered sugar until you reach your desired glaze consistency. Drizzle or spread on each scone. Enjoy.