The idea of making scones to me trottais for some time in the head, but I wanted something that a way a little from the traditional recipe. I had the chestnut flour that step-mom had me brought back from Corsica, so it is to the inspiration instead of the South as I turned, a funny idea you’re going to tell me for scones !!! The result is the height of my expectations, a biscuit, crunchy outside and melting inside, with a good taste of chestnuts and not too sweet. And in addition to seen that I’m doing it with a small cookie cutter, it is in fact a mouthful !

Serve at breakfast time with the ricotta cheese, honey or jam.

Scones with chestnut flour, the milk, ribot and ricotta cheese {gluten-free}

Ingredients (for 30 minis)

  • 280 g of chestnut flour
  • 130 g ricotta cheese
  • 12 cl of milk ribot
  • 1 egg
  • 70 g of butter
  • 3 tbsp of cane sugar
  • 2 tbsp of lemon juice
  • 2 c. c. yeast gluten-free
  • 2 c. c. of baking soda
  • The vanilla powder or a sachet of vanilla sugar
  • A little bit of milk and sugar for the frosting


Preheat the oven to 180°.

Mix together the egg, milk ribot, lemon juice and vanilla with a fork then add the ricotta and mix.

In another container, mix together the dry ingredients, the flour, the sugar, the yeast and the baking soda. Then add the cold butter in pieces and mix thoroughly by sanding the tips of the fingers.

Once the butter has been well incorporated, mix the two preparations together without over-working the mixture.

Put the dough on a floured work surface and lower it about 2 cm.

Shape into rounds using a cookie piece and place them on a baking sheet. Allow to stand for 10 min before baking.

Bake for 15 minutes.

Enjoy !

Written by Doc

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