Blueberry-Orange Ricotta Scones

• 2 cups white whole wheat flour
• 13 cup sugar
• 12 teaspoon salt
• 12 teaspoon baking powder
• 12 teaspoon baking soda
• 12 cup butter, softened
• 12 cup whole milk ricotta cheese
• 14 cup orange juice
• 1 egg
• 12 cup frozen blueberries

1. Sift together dry ingredients.
2. Cut in butter with a pastry blender or hands, until mixture resembles coarse meal.
3. Add cheese, orange juice, and egg, blending well.
4. Stir in blueberries.
5. Mix until a consistent dough is formed.
6. If too sticky, add more flour.
7. Divide into two lumps.
8. Pat out on floured surface, into two rounds about 7" in diameter and 3/4" thick.
9. Put on parchment-covered baking sheet, and score each round into 4 wedges.
10. Separate wedges slightly.
11. Bake at 350 until golden brown, about 20 minutes.

whole wheat flour, sugar, salt, baking powder, baking soda, butter, milk ricotta cheese, orange juice, egg, frozen blueberries

Taken from www.food.com/recipe/blueberry-orange-ricotta-scones-517848 (may not work)