Strawberry Shortcake Scones

Ricotta cheese adds extra tenderness and richness to these strawberry and cream scones.

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4.0 by 18 people

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  • Makes: 12 servings
  • Serving Size: 1 scone
  • Makes: 12 scones
  • Prep: 20 mins
  • Bake: 16 mins 400°F

Strawberry Shortcake Scones

Directions

  1. Preheat oven to 400 degrees F. In a small bowl, toss together strawberries and 1 tablespoon flour. In a large bowl combine the 2 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.
  2. In a medium bowl combine the egg, ricotta, and 1/4 cup whipping cream. Add egg mixture all at once to flour mixture. Add strawberries. Using a fork, stir just until moistened.
  3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 10x4-inch rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.
  4. Place rectangles 2 inches apart on a parchment paper-lined baking sheet. Brush with additional whipping cream. Sprinkle with coarse sugar. Bake about 16 minutes or until golden brown. Remove scones from baking sheet. Serve warm.
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Nutrition Facts (Strawberry Shortcake Scones)

  • Per serving:
  • 227 kcal ,
  • 11 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 49 mg chol. ,
  • 238 mg sodium ,
  • 27 g carb. ,
  • 1 g fiber ,
  • 5 g sugar ,
  • 5 g pro.
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Reviews (1)

18 Ratings
967 Days Ago
Made these for a bridal breakfast shower and they were a big hit. They are easy to make and the ricotta makes them rich and moist! Will definitely make them again.

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