Ricotta, blood orange and honey drop scones

Serves 3-4

Inspired by her grandmother, this recipe by Chef Letitia Clark is surprisingly easy to make and wonderfully soft, custardy and zesty.


2 eggs, separated

100g ricotta

100g plain flour

Finely grated zest of 1 large blood orange (or ruby red grapefruit)

2 tbsp honey

1 packet of lievito or 2 tsp baking powder

Good pinch of salt

110 ml whole milk

To finish:

Honey, to drizzle

Extra ricotta if you like, or yoghurt

Blood oranges (or ruby red grapefruit) cut into pinwheels


1. Whisk the egg yolks with the ricotta in a bowl until smooth.

2. Add the flour and whisk well until incorporated (it will look very thick but don’t worry).

3. Add the baking powder, zest, honey, salt and milk and whisk until you have a smooth batter. It needs to be pouring consistency. If it still looks too thick add a splash or two more of milk.

4. In a separate bowl whisk the egg whites to soft peaks. As it’s a small quantity, this is easily done by hand, and I often do, just for the perverse pleasure of it. If you prefer use an electric whisk.

5. Fold the whites into the batter gently, and then warm a griddle or frying pan over medium heat. Melt some butter or drizzle a little cooking oil onto the pan.

6. Drop large spoonfuls (or small ladle-fulls) of batter into the pan. Watch as they bubble and then flip after a minute or two.

7. Once cooked on both sides serve, with blood oranges, honey and extra ricotta as you see fit.

About Letitia Clark

Letitia Clark is a food writer, illustrator and chef. Born in Devon, Letitia gained a degree and Masters in English Literature before deciding to pursue her other passion, food, and to train as a chef. She completed the Leiths diploma in Food and Wine and went on to work in some of London's top restaurants, including Spring, Morito and The Dock Kitchen. In 2017 she moved from East London to Sardinia, and began writing about food, as well as continuing her work as an illustrator.

Photography by Matt Russell.