Strawberry Ricotta Scones

By á-9558

Can be made with regular or gluten free all purpose flour. If using gluten free then use a muffin tray to drop dough.

Ingredients

• 1 large egg
• 1/2 cup buttermilk
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup ricotta cheese (I use low-fat)
• 3 tablespoons granulated sugar
• 2 tablespoons lemon zest
• 2 cups all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup cold butter, cut into small cubes
• 1 cup chopped fresh strawberries
• Milk or heavy cream, for brushing the scones
• Turbinado sugar, for sprinkling on scones

Details

Servings 12
Preparation time 15mins
Cooking time 35mins
Adapted from twopeasandtheirpod.com

Preparation

Step 1

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.

2. Whisk together the egg, buttermilk, lemon juice, and vanilla in a medium bowl. Add the ricotta cheese and whisk until combined. There will still be a few lumps. Set aside.

3. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. In another large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon sugar mixture. Add the butter pieces to the flour mixture and toss with a fork just until the butter is coated with flour. Using a pastry cutter, fork, or your hands, cut the butter into the flour until you have a mixture of pea-sized or slightly larger clumps of butter and flour.

4. Pour the liquid ingredients over the dry ingredients and stir with a spatula until just combined. Don’t overmix the dough. Gently fold in the strawberries. Turn out the dough onto a well floured space and gently and shortly knead the dough. If the dough is too sticky, you can add a little bit of flour as you knead. Pat the dough down into a disk, about 1/2 inch thick. Cut the dough into 8 wedges or cut into rounds with a biscuit or cookie cutter.

5. Transfer the scones to the prepared baking sheet and brush with milk or heavy cream. Sprinkle scones with turbinado sugar. Bake for about 15-20 mins, or until the scones are golden brown. Let cool on a wire rack and serve.

Note-the dough is sticky due to the ricotta cheese. You might have to add more flour when kneading. Just try to be gentle and not overwork the dough.