Strawberry Ricotta Scones are flaky, tender, sweet, and generously filled with sweet strawberries in every bite. They’re just perfect served with butter, clotted cream, and/or strawberry jam. When paired with your favorite brew of tea or coffee (or mimosa), these scones will transport you on a deliciously imaginative trip to Scotland.
Strawberry Ricotta Scones
For the Scones
2–2/3 cups cake flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 tsp. baking soda
1/4 teaspoon salt
1 tsp. lemon zest (optional)
1/2 cup (8 Tbsp. or 1 stick) very cold unsalted butter, grated or cut into small pieces
1 cup buttermilk, chilled, and then divided in half.
3/4 cup ricotta cheese, strained and chilled in the refrigerator for 2 hours
1 jumbo egg
1-½ tsp. vanilla extract
1–1/2 cups of strawberries (12 oz.), cut into small pieces (fresh or frozen), dried with paper towels
For the Simple Glaze
½ cup buttermilk
1/4 cup granulated or cake decorating (turbinado) sugar
Place the cut-up strawberries on a baking sheet and bake/roast in a 250° F. oven for 1 hour and 20 minutes to remove the water from the berries. Set aside.
Preheat oven to 400° F.
In a large mixing bowl, whisk together the dry ingredients: cake flour, sugar, baking powder, baking soda, salt, and lemon zest (optional).
Grate the frozen stick of butter using a box grater or cut up into small 1" cubes. Mix the grated butter flakes into the dry ingredients with a pastry cutter until the batter has various sizes of coarse clumps. Place into the fridge while whisking the wet ingredients together.
In a small bowl, whisk together ½ of the buttermilk with the ricotta cheese, egg, and vanilla. Save the other ½ to brush the top of the scones before baking.
Slowly mix this wet mixture into the dry ingredients.
Do not overwork the dough. At first, the dough will feel a little wet and/or crumbly and then it turns into large clumps.
With flour on your hands, form the dough into a round ball-like shape. If you feel that the dough is too dry, add a tablespoon of cream until the dough comes together.
Place the dough on a lightly floured surface like a wooden board). Pat and shape it into an 8″ or 9″ circle, about 1” thick.
Place the entire dough circle in the FREEZER for 20 minutes. This helps the scones set and less likely to spread all over the baking sheet.
With a knife or a bench scraper cut the dough into 8 triangles. Place these on a prepared baking sheet about 2″ apart.
Glaze the scones before baking: Brush the remaining buttermilk on the top of the scones. Sprinkle turbinado sugar all over using the amount that you prefer.
Bake until golden brown, about 25 minutes.
Allow to cool a bit for 15-20 minutes.
Serve warm with ricotta cheese, soft butter, and sweet strawberry jam.
Roz has much more to say about this recipe and her trip to Scotland: https://www.italianbellavita.com/2023/09/easy-strawberry-ricotta-scones-a-scottish-treat/