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Strawberry Shortcake Scones


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  • 1 cup chopped fresh strawberries
  • 2 1/2 cups plus 1 tablespoon flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons butter
  • 1 egg, lightly beaten
  • 1/4 cup whole milk ricotta cheese
  • 14 cup whipping cream


Preparation time 20mins
Cooking time 35mins


Step 1

Preheat oven to 400.

In a small bowl toss together strawberries and 1 tablespoons flour.

In a large bowl combine 2 1/2 cups flour, sugar, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.

In a medium bowl combine, egg, ricotta and whipping cream. Add egg mixture all at once to flour mixture. Add strawberries. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 10x4-inch rectangle. Cut in half lengthwise and in sits crosswise to make 12 rectangles

Place rectangles 2 inches apart on an engrossed baking sheet. Brush rectangles with additional whipping cream. Sprinkle with coarse sugar.

Bake 25 to 1l8 minutes or until golden brown. Remove scones from baking sheet. Serve warm.


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