Blood Orange Scones

I just made these this afternoon to go with my afternoon hot beverage.  They're really quite nice.

Ingredients:

1	blood orange
2	clementines
1	tangerine
3 c.	a-p flour
½ - 1 t	salt
1 T	baking powder
1 c.	brown sugar
¼ lb.	butter
18 oz.	ricotta cheese
2 t.	vanilla extract
1 t.	almond extract
¼ c.	beaten egg white (from carton)

Directions:

Zest and juice all fruit. Should have just shy of one cup of juice.  Set aside.

Combine flour, salt, and baking powder. Set aside.

Preheat oven to 350º F. Line baking two baking sheets with silicone liners or parchment.

Start beating the butter in a stand mixer until it softens a bit. Add ricotta and continue to blend until it reaches a fairly consistent consistency (I know, I know...).

Add sugar and continue beating until the sugar is incorporated. Add extracts and egg white, keeping the mixer going to fully incorporate everything.

Blend in zest and juices. Scrape bowl.

Add flour mixture in a few additions. There may be some left-over flour mixture. Mix in as much of the dry ingredients as possible (with a silicone spatula).  It will be a very dry batter.

Drop by heaping soupspoonfuls onto lined baking sheets. Bake 10 minutes, then swap pans, switching their orientation 180º. Bake an additional 12-13 minutes, or until they start to brown.

Cool completely on cooling racks and store in a paper bag at room temperature.

I had originally intended to bake cookies this afternoon, since our cookie jar is empty, but made these yummy scones instead.  Since the scones are being kept in a paper sack, there is still the empty cookie jar to contend with...

Hmmm... Maybe I'll actually look up a cookie recipe!  But of course, I'll improvise, as I often do...