Recipe:

INSTRUCTIONS:

• In a bowl, put the flour, baking powder and salt. Using a butter knife, stir the flour to mix well. Pour the olive oil. Use two butter knives or a pastry blender to blend until the mixture resembles coarse oatmeal.
• Add the bell pepper and green onions, toss gently to combine, then add the ricotta, rosemary and cream.
• Mix gently to form a gooey mixture. It's supposed to be wet, so don't panic. On a well-floured work surface, turn the dough over the flour, turning once to coat well. Knead gently and form a disk about 3cm thick. It will firm up slightly as it absorbs the flour from the counter as 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.