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–+ servings

Cannoli Scones

5 from 1 vote
Fluffy, ricotta-rich cannoli scones loaded with mini chocolate chips and topped with sweet cannoli cream, powdered sugar, and crunchy waffle cone pieces for the ultimate bakery-style treat.
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Course: Dessert
Keyword: bakery, baking, buttermilk, cannoli, chocolate, chocolate chip, dessert, ricotta, scones
Servings: 8

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.