Strawberry Ricotta Scones
Ingredients
Wet Ingredients
-
1
large
egg
-
½
cup
buttermilk
-
2
tablespoons
fresh lemon juice
-
1
teaspoon
vanilla extract
-
½
cup
ricotta cheese
Dry Ingredients
-
3
tablespoons
granulated sugar
-
2
tablespoons
lemon zest
-
2
cups
all-purpose flour
-
2¼
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
¼
teaspoon
salt
Other Ingredients
-
½
cup
cold butter, cut into small cubes
-
1
cup
chopped fresh strawberries
-
Milk or heavy cream
for brushing the scones
-
Turbinado sugar
for sprinkling on scones
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Whisk together the egg, buttermilk, lemon juice, and vanilla in a medium bowl, then add the ricotta and mix until combined.
- In a small bowl, combine the sugar and lemon zest, then rub together until fragrant.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon sugar mixture.
- Add the butter to the flour mixture and toss until coated, then cut the butter into the flour until pea-sized clumps form.
- Pour the liquid ingredients over the dry ingredients and stir until just combined, then gently fold in the strawberries.
- Turn the dough onto a floured surface, knead gently, and pat into a disk about ½ inch thick.
- Cut the dough into 8 wedges or rounds and transfer to the baking sheet.
- Brush the scones with milk or cream, sprinkle with turbinado sugar, and bake for 15-20 minutes until golden brown.
- Let cool on a wire rack before serving.
Nutrition Facts (estimated)
Servings
8 scones
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
40mg
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