Tuscan Garden High Tea Scones with Almond Ricotta and Balsamic Berries

Introduction

Benvenuti! In my hill town, high tea isn't about delicate lace; it's about the robust beauty of the garden meeting the quiet of the afternoon. Today, I've gathered the first of the season's strawberries and the woodiest rosemary from my garden to create a dish that honors the British tradition through a Tuscan lens. We are making Rosemary and Olive Oil Scones with Whipped Almond Ricotta and Balsamic-Roasted Berries. It is simple, humble, and perfectly balanced between the savory earth and the sweet sun.

Ingredients

• 250g Type 00 flour
• 1 tablespoon baking powder
• 1/2 teaspoon fine sea salt
• 1 tablespoon fresh rosemary, finely minced
• 80ml cold-pressed extra virgin olive oil
• 150ml unsweetened oat milk
• 150g blanched almonds, soaked overnight and drained
• 1 tablespoon lemon juice
• 250g fresh strawberries, hulled and halved
• 2 tablespoons aged balsamic vinegar of Modena
• 1 tablespoon maple syrup

Instructions

1. Preheat your wood-fired oven or kitchen oven to 200°C (400°F) and line a baking sheet with parchment.
2. In a large bowl, whisk together the flour, baking powder, sea salt, and minced rosemary.
3. Make a well in the center and pour in the olive oil and oat milk. Mix gently with a wooden spoon until just combined; do not overwork the dough.
4. Turn the dough onto a lightly floured surface, pat into a circle about 3cm thick, and cut into 8 wedges.
5. Place the wedges on the baking sheet and bake for 15-18 minutes until the tops are golden and fragrant.
6. While the scones bake, toss the strawberries with the balsamic vinegar and maple syrup in a small dish. Roast them in the oven for the final 10 minutes of the scones' baking time until they soften and release their juices.
7. Prepare the almond ricotta by blending the soaked almonds, lemon juice, a pinch of salt, and 60ml of water in a high-speed blender until light and fluffy.
8. Serve the scones warm, split open with a generous dollop of almond ricotta and the syrupy balsamic strawberries.

Pour yourself a cup of dark tea or perhaps a small glass of chilled Vin Santo. This is the magic of the cucina povera spirit—taking flour, oil, and fruit and turning them into a feast. Let the warmth of the oven linger in your kitchen as you enjoy. Buon appetito!

Isabella