Extra Tender And Sweet Strawberry Cream Scones With Ricotta

4.60 from 5 votes

Extra Tender And Sweet Strawberry Cream Scones With Ricotta

Extra Tender And Sweet Strawberry Cream Scones With Ricotta are well worth baking and enjoying at home or at work if you feel like sharing!

Prep Time20

Cook Time25

Total Time45

Course: Dessert

Cuisine: English

Keyword: ricotta cheese scones, strawberry scones

Servings: scones

Calories: 371kcal

Author: Jenny DeRemer

Cost: $0.32 each

Equipment

food processor
baking sheet
pastry brush
bench scraper or long sharp knife

Ingredients

1 cup strawberries fresh, chopped into fine pieces
2 ½ cups flour plus 1 tablespoon, divided
4 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
6 to 8 tablespoons butter MUST BE COLD, cut into pieces
1 large egg lightly beaten
¾ cup ricotta whole milk works best in this recipe
¼ cup heavy whipping cream MUST BE COLD
heavy whipping cream for brushing the tops of the scones
coarse raw sugar for sprinkling the tops of the scones

Instructions

Preheat oven to 400°F. In a small bowl, toss together the finely chopped strawberry pieces and the 1 tablespoon of flour. Set aside.
In a food processor combine the 2 1/2 cups flour, granulated sugar, baking powder, and salt. Pulse 5 times to combine. Add in the butter pieces and pulse until mixture resembles coarse crumbs. Transfer to a large mixing bowl.
Flour a work surface on which to knead and shape the scone dough. Make a well in the center of the flour mixture and set aside.
In the food processor combine the egg, ricotta, and 1/4 cup whipping cream. Pulse until somewhat smooth. Add the ricotta mixture all at once to flour mixture. Next add the strawberry pieces. Using the tines of a fork, stir just until moistened. Resist the urge to overmix.
Turn dough out onto the floured work surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Dough will be 'soft' to the touch. Shape dough into a 10-inch x 4-inch rectangle. Use a bench scraper to cut in half lengthwise and in sixths crosswise to make 12 rectangles.
Place rectangles 1 to 2 inches apart on a parchment paper-lined baking sheet. Use a pastry brush to brush with additional heavy whipping cream. Sprinkle with coarse sugar. Bake for 18 to 25 minutes or until golden brown and baked through. Remove baking sheet from the oven and loosen scones with a spatula but do NOT remove from baking sheet. Allow scones to cool as the baking sheet cools. Serve slightly warm or at room temperature with butter, jam, or simply plain.

Notes

Frozen strawberries may be substituted for fresh however must be chopped and very well drained before incorporating into the pastry dough.

Farmers cheese may be substituted for ricotta cheese in equal measure.

Nutrition