strawberry shortcake scones

How To Make strawberry shortcake scones

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  1

  In a small bowl toss together strawberries and the 1 Tbsp. flour, set aside. In a large bowl combine 2-1/2 cups flour, sugar, baking powder and salt.
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  2

  Using a pastry blender cut in the butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
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  3

  In a medium bowl combine egg, ricotta and whipping cream. Add egg mixture all at once to flour mixture; add strawberries. Using a fork, stir just until moistened.
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  4

  Turn dough out onto a lightly floured surface. Knead dough by gently folding and pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 10x4" rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.
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  5

  Place rectangles 2 inches apart on an ungreased baking sheet. Brush rectangles with additional whipping cream. Sprinkle with coarse sugar. Bake 15 to 18 minutes in a preheated 400º oven, or until golden brown. Remove scones from baking sheet. Serve warm.
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