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Friday, March 21, 2014

Strawberry Ricotta Scones

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
  1. Preheat oven to 400 degrees F. and lightly grease or line a baking sheet with parchment paper .
  2. 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.
  3. In a small bowl combine sugar and lemon zest and rub together with fingers until fragrant.
  4. In another bowl sift together flour, baking powder, soda, salt, add sugar/lemon mixture.
  5. Add the butter pieces into the flour mixture and cut in with a pastry until the size of peas.
  6. Pour the liquid ingredients over the dry ingredients and stir with a spatula just until combined, do not over mix.
  7. 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.
  8. Pat dough down into a disk about ¾ inches thick and cut into 8 wedges.
  9. Transfer scones to prepared baking sheet and brush with milk or heavy cream and sprinkle with Turbinado sugar
  10. Bake for 15 to 20 minutes or until scones are golden brown.
  11. 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.


  1. These were probably one of the best baked treats you've ever made - and I have had a large repertoire to choose from! Question: Do you find making your own butter milk substitution with the vinegar does the trick? For some reason I'm never fully convinced it makes more of a difference then regular milk. At the same time, I hardly ever buy buttermilk.

    1. Yes, using buttermilk does make a difference, it's all about the acidity in the buttermilk or the vinegar/milk combination which reacts with other ingredients like baking soda giving the desired results.
      I came across a web site which gives you 5 substitutes for buttermilk including a non dairy one of all things.
      The trick is to place the vinegar in the measuring cup first then add the milk and wait at least 5 minutes until the milk curdles before using. It's a good idea to mix the vinegar and milk before measuring the other ingredients to allow time for the curdling reaction.
      I hardly purchase buttermilk as well. It usually comes in a one liter carton which is always too much and ends up being wasted unless I go looking for new recipes in which to use it.
      Check out this site I found it very informative and will probably answer any questions you might have.

      ...and yes these scones are totally beyond delicious!

    2. elizabeth, now wiserMarch 24, 2014 at 5:55 AM

      Oh I see - I thought the buttermilk was for flavour, not for a reaction of sorts. How interesting. I normally am too impatient to let the vinegar and milk work their magic. It's a good idea to do it before starting anything else. Thanks!

  2. I must say, these will quickly become one of my favourites.
    Thank you for sharing this recipe. They are so good.

    1. I'm with you Maria...absolutely delicious!
      How could I not share something so good. Enjoy!