Winter Ricotta-Peppermint Polish Scones

What Makes This Special

These scones reimagine a Polish classic with luxurious ricotta at the center, lending an impossibly moist, tender crumb and subtle tang. Peppermint and dark chocolate evoke the comfort of European winter, while an overnight rest deepens flavor and texture. Ideal for slow winter weekends, these scones are a true seasonal centerpiece—bold, aromatic, and melt-in-your-mouth rich.

Ingredients

Ricotta, the heart of this recipe, adds creaminess, a nuanced tang, and more moisture than cream alone—producing uniquely soft, almost cake-like scones. Peppermint and chocolate offer festive winter brightness, while orange zest gives a subtle lift, balancing the scone’s rich base.

For the Scone Dough

• Flour & Baking Powder: Structure and lift.
• Sugar: Sweetens and encourages golden crust.
• Salt: Balances flavors.
• Ricotta: Adds richness, tenderness, and subtle tang.
• Butter: Ensures flakiness.
• Eggs & Milk: Bind, enrich, and hydrate.
• Peppermint & Vanilla: Seasonal aromas.
• Chocolate & Crushed Candy: Texture, flavor, and winter flair.
• Orange Zest: A classic Polish accent.

Instructions

Step 1: Prepare the Ricotta (The Night Before)

For the best texture, pat your ricotta dry with paper towels to remove excess moisture (aim for a paste, not watery). This helps the scones rise light rather than dense. Cover and refrigerate overnight.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, salt, and orange zest. This ensures even distribution of leavening and flavors, giving a consistent rise and taste.

Step 3: Rub in the Butter (Cut In Cold)

Add chilled, cubed butter. Use a pastry blender or two knives to cut butter into pea-sized pieces. Cold butter pockets yield flaky, tender scones—a key to Polish-style scone (bułeczki) texture.

Step 4: Whisk Wet Ingredients

In a separate bowl, combine eggs, milk, vanilla, and peppermint extract. Add the prepared, dry ricotta and whisk gently until smooth but not overbeaten (overmixing can toughen scones).

Step 5: Combine Wet and Dry

Pour wet mixture over dry. Use a spatula to fold gently until just combined (a few dry spots are fine). Add chopped chocolate and crushed peppermint candy. Fold 2-3 more times. Do not overmix; a rough, shaggy dough is perfect.

Step 6: Chill Overnight (Slow Fermentation)

Transfer dough to a sheet of plastic wrap. Shape into a 3cm thick disc (about 20cm diameter). Wrap tightly and refrigerate overnight (10–12 hours). This slow rest allows flour to hydrate and flavors to meld for exceptional scone texture and taste.

Step 7: Shape and Portion

Preheat oven to 200°C (fan 180°C). Line a baking tray. Unwrap dough and place on a lightly floured surface. With a sharp knife or bench scraper, cut disc into 12 wedges. Place scones at least 3cm apart on the tray for even baking.

Step 8: Final Finish

Brush tops with melted butter for a richer crust. Sprinkle with demerara sugar and extra crushed peppermint candy. This gives irresistible winter sparkle and crunch.

Step 9: Bake Slowly

Bake 18–22 minutes, turning once for even color. Scones are done when golden and a skewer comes out clean. Avoid overbaking—they should be just set and tender within.

Step 10: Cool and Serve

Let cool 5 minutes on tray, then transfer to a rack. Enjoy warm for maximum comfort and winter aroma!

Pro Tips

• Cold Ingredients Are Key: Keep butter and ricotta cold for best flakiness. Warm ingredients = dense scones.
• Don’t Overmix: Gentle folding ensures tender crumb. Overworking dough toughens scones.
• Overnight Rest = Depth: Slow chilling hydrates flour and melds flavors for superior rise and taste.

Troubleshooting

Problem? Scones spread too much—Butter may have warmed up or dough overhydrated. Keep all ingredients cold; if dough feels sticky, chill it again before baking.

Another issue? Scones are dense—Possible overmixing or too much moisture in ricotta. Dry ricotta thoroughly, and mix gently.

Variations

• Classic Lemon-Poppy Polish Scones: Swap peppermint and orange for lemon zest and 20g poppy seeds.
• Cherry & Almond: Replace chocolate and peppermint with dried cherries and almond extract.
• Spiced Honey: Add 1 tsp ground cinnamon and drizzle baked scones with honey for extra comfort.

Storage

Scones are best fresh but keep well in an airtight container at room temperature for 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Rewarm in a low oven for best texture.

These winter scones celebrate the heart of Polish baking—tender, rich, and thoughtfully slow-risen for deep comfort and joy.