Recipes and Cooking Strawberry Shortcake Scones 4.1 (19) 2 Reviews Ricotta cheese adds extra tenderness and richness to these strawberry and cream scones. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 10, 2015 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Bake Time: 16 mins Total Time: 36 mins Servings: 12 Yield: 12 scones Jump to Nutrition Facts Ingredients 1 cup chopped fresh strawberries 2 ½ cup plus 1 tablespoon all-purpose flour 3 tablespoon granulated sugar 1 tablespoon baking powder ¼ teaspoon salt 6 tablespoon butter 1 egg, lightly beaten ¾ cup whole milk ricotta cheese ¼ cup whipping cream Whipping cream Coarse sugar Directions Preheat oven to 400°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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 227 Calories 11g Fat 27g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 227 % Daily Value * Total Fat 11g 14% Saturated Fat 7g 35% Cholesterol 49mg 16% Sodium 238mg 10% Total Carbohydrate 27g 10% Total Sugars 5g Protein 5g Vitamin C 7.1mg 36% Calcium 114mg 9% Iron 1.6mg 9% Potassium 76mg 2% Folate, total 56mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.