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.
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.
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.
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.
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.