Cannoli Scones
If you love the classic flavors of an Italian bakery cannoli, these Cannoli Scones are about to become your new obsession. Light, fluffy, and incredibly moist, these bakery-style scones are made with rich buttermilk and creamy ricotta cheese for a tender, melt-in-your-mouth texture. Each bite is packed with signature mini chocolate chips—both folded into the dough and sprinkled on top—bringing that nostalgic cannoli sweetness into every layer!
Finished with a luscious topping of sweetened ricotta cannoli filling, extra chocolate chips, and a dusting of powdered sugar, these scones take things over the top with a sprinkle of crushed waffle cone for the perfect crispy crunch. They’re the ultimate mashup of buttery scone and classic cannoli—perfect for brunch, dessert, or whenever you’re craving something indulgent and bakery-worthy.
Tips
Whisk the ricotta well: Before adding the ricotta to the wet ingredients, give it a quick whisk or mash to ensure there are no large clumps, which helps it incorporate smoothly into the dough.
Don’t skip the extra buttermilk: Since ricotta can vary in moisture, adding that extra 1–2 tablespoons of buttermilk is key to getting a “shaggy” dough that stays moist after baking.
Handle the dough gently: When folding in the chocolate chips and shaping the circle, use a light touch; overworking the dough will make the scones heavy instead of airy.
Chill before topping: Make sure the scones are completely cool before adding the ricotta topping, or the powdered sugar in the mixture will liquefy and run off.
FAQs
Q: Why are my scones spreading too much?
A: This usually happens if the butter gets too warm during the mixing process. If your kitchen is hot, pop the shaped dough circle into the freezer for 10 minutes before sliding it into the oven.
Q: Can I use regular chocolate chips instead of mini?
A: Yes, but mini chips ensure you get chocolate in every single bite and help keep the delicate scone structure intact.
Q: What if I don’t have vanilla bean paste?
A: You can swap it 1:1 for standard vanilla extract. The paste just adds those beautiful vanilla specks that make the topping look more like authentic cannoli cream.
Q: How do I store the leftovers?
A: Because of the fresh ricotta topping, these must be refrigerated. Store them in an airtight container for up to 3 days.
Q: Is it better to top them all at once?
A: If you aren’t serving the whole batch immediately, it is better to store the scones and the cannoli topping separately. Top each scone right before you eat it to keep the pastry crisp.
Cannoli Scones
Ingredients
- 2 cups all purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- ½ tsp kosher salt
- 5 tbsp cold butter grated
- 1 cup whole milk ricotta
- ⅔ cup buttermilk
- 1 egg
- 1 tsp vanilla bean paste or extract
- 1¾ cup mini chocolate chips
For the Cannoli Topping:
- ¾ cup whole milk ricotta
- ⅓ cup powdered sugar
- 1 tsp vanilla bean paste
- ½ cup mini chocolate chips
For the Cannoli Shell Topping:
- 2-4 waffle cones lightly crushed
- 2 tsp powdered sugar
Instructions
Make the Scones:
- Preheat oven to 375℉. In a large mixing bowl, combine together your dry ingredients of 2 cups flour, 1 tbsp baking powder, ½ tsp kosher salt and 2 tbsp granulated sugar.
- Using a box grater, grate 5 tablespoons of very cold butter (measure first, then grate). This is equal to about 70 grams of butter before its been grated. Mix into dry ingredients with a large mixing spoon until it reaches a crumbly texture.
- In a separate bowl, whisk together 1 cup ricotta, 1 egg, ⅔ cup buttermilk and 1 tsp vanilla bean paste. Add to the bowl of dry ingredients and mix until just combined. I usually add 1-2 tbsp more of buttermilk until no flour streaks are shown for a wetter dough resulting in ultimate moist scones.
- Fold in 1¾ cup of mini chocolate chips and spread into a circle onto a baking sheet and cut into 8 serving sizes, the same way you would a pizza.
- Bake at 375℉ for 25-30 minutes, until center is set and not jiggly. Allow to cool at least 10 minutes before adding topping, slicing and serving.
For the topping:
- In a medium bowl, combine the ¾ cup ricotta, ⅓ cup powdered sugar and 1 tsp vanilla bean paste. Whisk until smooth and fold in ½ cup mini chocolate chips.
- Spread onto cooled scones with a spoon or if you prefer, add to a piping bag and pipe onto top of each scone.
- Crush waffle cones lightly in a bowl, leaving larger chunks, and dust with 2 tsp powdered sugar. Garnish ontop of cannoli topping.
These were so easy to make, turned out delicious and my family loved them. Thank you for sharing!