Strawberry Shortcake Scones
Photo by Lauren S.
- 1 cup fresh strawberries, chopped
- 2 1/2 cups plus 1 tablespoon all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons butter
- 1 egg, lightly beaten
- 3/4 cup whole milk ricotta cheese
- 1/4 cup whipping cream
- Whipping cream
- Coarse sugar
Preparation time 20mins
Cooking time 436mins
Adapted from keyingredient.com
Preheat oven to 400°F.
In a small bowl, toss together strawberries and 1 tablespoon flour.
In a large bowl combine the 2 1/2 cups flour, 3 tablespoons 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 the egg, ricotta, and 1/4 cup 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 sixths crosswise to make 12 rectangles.
Place rectangles 2 inches apart on a parchment paper-lined baking sheet. Brush with additional whipping cream. Sprinkle with coarse sugar. Bake about 16 minutes or until golden brown. Remove scones from baking sheet. Serve warm.