So I had extra ricotta from the lasagna I made Sunday and I had no idea what to do with it. I searched for recipes and found these little babies. I adapted these from Giada's De Laurentiis's recipe. Her recipe had almond extract,which I love,but I didn't have any. I did however have lemon extract. I love lemon and there was already lemon zest in it so it was perfect. I used that instead. I also didn't have almonds so I omitted. whatever- cook with what you have right? I also ended up cutting the amount of sugar in half. They tasted great without it. I also added this awesome strawberry preserves from the Loveless Cafe ( what's up Nashville????)The combination of lemon and strawberries was delish. If you have fresh fruit by all means add it in! Can I just say these may be my new guilty pleasure. They are a cross between a scone and a muffin. The lemon extract was a nice added touch to the batter. To bump the yum factor up a notch I made a lemon icing with confectionary sugar and lemon juice. People- make this icing. Tart.Smooth.Delicious. These are great for breakfast or a brunch for a crowd. They would be cute as mini muffins also. Enjoy!!