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Strawberry Shortcake Scones Recipe

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This recipe for Strawberry Shortcake Scones, by , is from My Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lou Ann Yoest


1 cup chopped fresh strawberries
2 1/2 cups plus 1 tablespoon all purpose flour
3 tablespoons 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, plus a little bit more for brushing the top of the scones

Preheat oven to 400 degrees.
1. In a small bowl toss together strawberries and the 1 tablespoon of flour.
In a large bowl combine the 2 1/2 cups flour, sugar, baking powder and salt.
Using a pastry blender, cut in the butter until mixture resembles course crumbs.
Make a well in center of the flour mixture, set aside.
2. In a medium bowl combine egg, ricotta cheese and whipping cream. Add the egg mixture all at once to the flour mixture. Add the strawberries.
Using a fork stir just until moistened.
3. Turn dough out onto a lightly floured surface. Knead the dough by folding and gently pressing it for 10 to 12 strokes or until the dough is nearly smooth.
Pat dough into a 10 x 4 inch rectangle. Cut in half lengthwise and in sixths crosswise to make rectangles.
4. Place the rectangles 2 inches apart on a ungreased baking sheet. Brush rectangles with additional whipping cream. Sprinkle the top of the scones with some sugar. Bake 15 to 18 minutes or until golden brown.
Remove scones from baking sheet and serve warm.

Number Of Servings:
Number Of Servings:
12 scones
Preparation Time:
Preparation Time:
Prep time 20 minutes Baking time 15 minutes




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