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Strawberry Shortcake Scones


Photo by Lauren S.

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  • 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


Servings 1
Preparation time 20mins
Cooking time 436mins
Adapted from


Step 1


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.

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