Recipe:

INSTRUCTIONS:

• In a mixing bowl, combine the flour, baking powder, and salt. Using a pastry cutter, blend the flour mixture until well combined. Pour in the olive oil. Use two pastry cutters or a pastry blender to mix until the mixture resembles coarse oatmeal.
• Add the bell pepper and green onions, toss gently to combine, then add the ricotta, rosemary and cream.
• Gently mix to form a sticky dough. It's supposed to be moist, so don't panic. On a well-floured work surface, turn the dough out onto the flour, flipping it once to coat it well. Knead gently and shape into a disk about 3cm thick. It will firm up slightly as it absorbs flour from the counter while you knead it, but it should still be soft.
• Preheat oven to 392 °F Line a baking sheet with parchment paper.
• Choose a glass or cookie cutter in the size you want the scones and cut them out. For mini scones, a champagne flute is perfect. Otherwise, a standard water glass is fine. If using a glass, dip it in flour to coat the inside rim, then cut out the scones.