strawberry shortcake scones

How To Make strawberry shortcake scones

• 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.
• 2

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

  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.
• 4

  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.
• 5

  Place rectangles 2 inches apart on a parchment paper-lined baking sheet. Brush with additional whipping cream. Sprinkle with coarse sugar.
• 6

  Bake about 16 minutes or until golden brown. Remove scones from baking sheet. Serve warm.
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