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Extra Tender And Sweet Strawberry Cream Scones With Ricotta

Jenny from Not Entirely Average
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!
4.34 from 3 votes
Servings: 12 scones
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine English
Servings 12 scones
Calories 371 kcal


  • baking sheet
  • pastry brush
  • bench scraper or long sharp knife


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    Ingredients for Extra Tender And Sweet Strawberry Cream Scones With Ricotta

    • 1 cup strawberries fresh, chopped into fine pieces
    • 2 1/2 cups flour plus 1 tablespoon, divided
    • 4 tablespoons granulated sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 6 to 8 tablespoons butter MUST BE COLD, cut into pieces
    • 1 large egg lightly beaten
    • 3/4 cup ricotta whole milk works best in this recipe
    • 1/4 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


    The Method

    • 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.


    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.


    Serving: 1servingCalories: 371kcalCarbohydrates: 58gProtein: 10gFat: 11gSaturated Fat: 6gTrans Fat: 1gCholesterol: 45mgSodium: 275mgPotassium: 120mgFiber: 2gSugar: 5gVitamin A: 340IUVitamin C: 7mgCalcium: 110mgIron: 3mg
    Keyword bake, british food, Brunch, dairy, easy, english food, pastry, ricotta cheese, ricotta cheese scones, scone, strawberry, strawberry scones, strawberry season
    Tried this recipe?Let me know how it was!