Strawberry Shortcake Scones

Photo by Lauren S.

Strawberry Shortcake Scones
Adapted from keyingredient.com
Strawberry Shortcake Scones

PREP TIME

20

minutes

TOTAL TIME

436

minutes

SERVINGS

1

servings

PREP TIME

20

minutes

TOTAL TIME

436

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

  • 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

Directions

Directions 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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