Ricotta Scones (Lorlu Kurabiye)

If you are looking for a cheese that has a “recycled” tone to it, then you need get your hands on the cheese called “lor” in Turkey. The water leftover from cheese making is coagulated to make this cheese. The best lor is said to be made of the leftover water from cheddar process. This cheese does not have a long life, even in the fridge. So when we get it from the market, we use it in a couple days and this scone recipe is one of our favorite ways to use the cheese back home in Turkey.

Though my grandma made this for afternoon tea, I always grabbed one for a fast breakfast as well. Since having a scone for breakfast is a more common thing here, I try to make it often. I have found out that ricotta is the best substitute for lor cheese. Sometimes I set aside a small portion of the cheese to mix with cinnamon and sugar to make a filling. Sometimes, laziness takes over and I skip the filling step. It is great either way.

This recipe makes 14-18 pieces if you make the pieces somewhere between a size of a golf ball and tennis ball. If you are feeling like trying a “Turkish” scone for a change and sneak some protein into your breakfast routine with sugar,  that is a good way to go in my book! Afiyet Olsun!

Ricotta Scones

  • 1-1/4 cups of sugar
  • 2 eggs
  • 1 stick (8 tablespoons or 113 gr) unsalted butter(softened at room temperature)
  • 1 teaspoon baking powder
  • A pinch of salt
  • 8 oz (~230 gr) ricotta cheese
  • 4 cups of flour (or enough to make the dough not to stick to the bowl anymore and form a soft ball- so keep some handy in case you need more)
  • Filling: Extra 4 oz (~115 gr) of ricotta mixed with 2 teaspoons of sugar, 2 teaspoons of cinnamon and 1/4 teaspoon of vanilla
  • 1/4 cup sugar for dipping

1.Preheat the oven to 350 degrees. Make the filling, set aside.

2. Mix everything (7 ingredients) in a big bowl and make the dough. Dough will be soft and buttery. It should not stick to your hands or the bowl once it has just enough flour incorporated.

3. Make pieces that are not bigger than a tennis ball. Flatten into a disk, put a heaping teaspoon of filling and close the dough. Make it into a ball shape again. Dip the tops into sugar..

4. Place them on a baking sheet, sugared coated side on top. Bake for 40-45 minutes or until the bottoms are golden brown.

 

10 Comments:

  1. by Parsley Sage
    6:30 am
    Jul 25, 2011

    Oooh! Lor sounds really interesting :) I’m pretty much a big supporter of any cheese, ‘recycled’ or otherwise. Lovely scones, gorgeous pics!

  2. by Shannon
    10:29 am
    Jul 25, 2011

    These look so tasty!

  3. by Jem of the South
    9:11 pm
    Jul 26, 2011

    I love scones. I’ve made them before but they came out hard. LOL! I like these because they are round and I don’t think I can mess them up. :-) We’ll see…

  4. by Elizabeth
    7:04 pm
    Jul 27, 2011

    Ilke, these look really tasty…I love the surprise of cinnamon on the inside. Great photos, too!

  5. by Tori @ The Shiksa in the Kitchen
    8:38 pm
    Jul 30, 2011

    Love this recipe. The filling sounds lovely!

  6. by rebecca
    10:01 pm
    Jul 30, 2011

    oh yum great scones and would be a fab breakie

  7. by Lori
    12:56 pm
    Jul 31, 2011

    I adore scones, but have never had a variety like this. I can’t wait to give them a try!

  8. by Nuria
    4:27 pm
    Feb 14, 2016

    I’m giving this a try, how does the texture should be? Soft? Crunchy? Thanks!

  9. by Ilke
    3:38 pm
    Feb 25, 2016

    Not crunch , but should be a soft scone texture when you bite into it. Thanks :)

  10. by Nuria
    10:26 am
    Mar 23, 2016

    Hi, thanks, it worked out perfectly even though I made a glutensiz /sekersiz version with rice flour and keçi butter so I had to adjust a bit :) Thanks again. Greetings from Istanbul.

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