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Strawberry Shortcake Scones Recipe

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This recipe for Strawberry Shortcake Scones is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup fresh strawberries, chopped into 1/2-inch cubes
2 1/2 cups plus 1 tbsp. flour
3 tbsp. sugar
1 tbsp. baking powder
1/4 tsp. salt
6 tbsp. butter, cut into pieces
1 egg, beaten
3/4 cup whole milk ricotta cheese
1/2 cup whipping cream

whipping cream
sugar
Directions:
Directions:
In a small bowl, toss chopped strawberries and 1 tablespoon flour. Place them on a paper towel-lined plate and let set for about 15 minutes. In a large bowl, add 2 1/2 cups flour, sugar, baking powder and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a medium bowl, combine egg, ricotta and whipping cream. Pour this into the flour mixture and using a fork, stir until just moistened. Gently add the strawberries. Turn dough onto a lightly floured surface and knead. Pat the dough into a 11x4-inch rectangle. Cut it lengthwise in half, then 6 crosswise to make 12 rectangles. Place on a parchment-lined cookie sheet, 2 inches apart. Brush with additional whipped cream and sprinkle with sugar. Bake in a preheated 400º oven for 15 to 18 minutes or until golden brown.
Personal Notes:
Personal Notes:
This is a great scone recipe for summer. The ricotta makes them very tender and the strawberries add a burst of freshness. They are perfect with a side of clotted cream!

 

 

 

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