While searching for a completely different recipe I came across three words that could not be ignored; strawberries, ricotta and scones. In themselves these words already have my attention but to see them altogether appeal greatly to my “delicious food” sensibility.
Scone recipes seem to never end, just when I think to have found the best scone recipe ever a new one is discovered.
Blueberry began my scone adventure followed by lemon, banana, peach and pear, each distinctively unique in flavour but all having the same perfect combination of a crisp exterior and soft, tender center. Unforgettably delicious!
The strawberry aroma coming from the oven while these scones are baking is hard to beat; the only thing that could possibly take them over the top is a generous dollop of crème fresh.
Apples…cinnamon… and scones… three more delicious words.
Strawberry Ricotta Scones
one large egg
½ cup buttermilk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
½ cup ricotta cheese
3 tablespoons granulated sugar
2 tablespoons lemon zest
2 cups all-purpose flour
2 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup cold butter cut into small cubes
¾ cups chopped fresh strawberries
milk or cream for brushing tops of scones
turbinado sugar for sprinkling on scones
- Preheat oven to 400 degrees F. and lightly grease or line a baking sheet with parchment paper .
- Whisk together egg, buttermilk, lemon juice and vanilla in a medium bowl. Add the ricotta cheese and whisk until combined. There will still be a few lumps. Set aside.
- In a small bowl combine sugar and lemon zest and rub together with fingers until fragrant.
- In another bowl sift together flour, baking powder, soda, salt, add sugar/lemon mixture.
- Add the butter pieces into the flour mixture and cut in with a pastry until the size of peas.
- Pour the liquid ingredients over the dry ingredients and stir with a spatula just until combined, do not over mix.
- Turn the dough out on a well-floured surface, add the strawberries on top and knead them into dough quickly and gently. If the dough is too sticky add a little bit more flour as you knead.
- Pat dough down into a disk about ¾ inches thick and cut into 8 wedges.
- Transfer scones to prepared baking sheet and brush with milk or heavy cream and sprinkle with Turbinado sugar
- Bake for 15 to 20 minutes or until scones are golden brown.
- Cool on wire rack.
Notes Tips and Suggestions
- This recipe calls for 3 tablespoons of sugar however next time I will add one more tablespoon making it a full ¼ cup for a better balance of sweetness.
- Add 1 tablespoon of vinegar to the half cup of milk to substitute for buttermilk.
- Turbinado sugar to sprinkle on top of scones is optional but adds texture.
- A light dusting of confectioner's sugar makes for a sweeter presentation.
- These scones freeze well.