Directions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, sugar, and fine sea salt until evenly combined.

3. 3

   Add the cold cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.

4. 4

   In a small bowl, stir together the ricotta cheese and heavy cream until smooth and combined.

5. 5

   Pour the ricotta mixture into the flour and butter mixture. Using a wooden spoon or spatula, gently fold everything together until just combined into a shaggy dough. Do not overmix.

6. 6

   Carefully fold the fresh blackberries into the dough using a few gentle turns, distributing them evenly while trying not to crush them.

7. 7

   Turn the dough out onto a lightly floured surface and gently form it into a disk about 1 inch thick. Cut the disk into 6 equal wedges, as if cutting a round cake.

8. 8

   Place the scones on the prepared baking sheet, leaving about 2 inches between each one.

9. 9

   Bake for 18 to 22 minutes, until the scones are golden brown on the edges and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

10. 10

    Allow the scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.