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Ricotta cheese scones

Ricotta cheese scones

Total Time
35 min
20 min
15 min
Up your afternoon tea game with these cheesy, savoury scones, seasoned with mustard powder, chives and pepper for a full-flavoured treat. They’re best served fresh, or follow the freezing instructions to enjoy later.


White self-raising flour

320 g, plus 1 tbs extra for dusting

Baking powder

½ tsp

Mustard powder

2 tsp

Reduced-fat ricotta cheese

½ cup(s), deli-fresh, (120g)

Grated parmesan cheese

½ cup(s), finely grated, (40g)


2 medium

Fresh chives

1 tbs, chopped

Skim milk

150 ml, (approximately)


  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Sift flour, baking powder, mustard powder, 1 teaspoon ground black pepper and a pinch of salt into a large bowl. Whisk ricotta, half the parmesan, 1 egg and chives in a medium bowl until combined. Make a well in flour mixture, stir in ricotta mixture and enough milk to form a soft dough.
  3. Turn dough onto a lightly floured surface and gently knead for 1-2 minutes, until smooth. Roll out to a 3cm-thickness. Cut dough into 12 rounds with a 6cm round cookie cutter, re-rolling dough trimmings, as needed. Place rounds, about 1cm apart, on prepared tray.
  4. Lightly beat the remaining egg in a small bowl. Brush tops of rounds with beaten egg and sprinkle with remaining parmesan. Bake for 12-15 minutes, until scones are golden brown. Transfer to a wire rack. Serve warm.


TIP: If you don’t have mustard powder, you can substitute 1 tablespoon Dijon mustard from a jar, whisking it into the ricotta mixture.