Strawberry Ricotta Scones

30 Aug

Recipe from:

  • 1 large egg
  • 1/2 cup buttermilk or dairy-free substitute (see below)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup ricotta cheese (I used low-fat)
  • 3 tablespoons granulated sugar
  • 2 tablespoons lemon zest
  • 2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut into small cubes
  • 1 cup quartered fresh strawberries
  • Milk or heavy cream, for brushing the scones (I used almond milk)
  • Turbinado or cane sugar, for sprinkling on scones

For dairy-free buttermilk:

Add 1/2 tablespoon of apple cider vinegar, white vinegar or lemon juice to half a cup of almond or soy milk.

For scones:

Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside. (I used wax paper and it stuck. I’ll get parchment paper next time.)

Whisk together the egg, buttermilk (or dairy-free substitue), lemon juice, and vanilla in a medium bowl. Add the ricotta cheese and whisk until combined. There will still be a few lumps. Set aside.

In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. In another large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon sugar mixture. Add the butter pieces to the flour mixture and toss with a fork just until the butter is coated with flour. Using a pastry cutter, fork, or your hands, cut the butter into the flour until you have a mixture of pea-sized or slightly larger clumps of butter and flour.

Pour the liquid ingredients over the dry ingredients and stir with a spatula until just combined. Don’t overmix the dough. Gently fold in the strawberries. Turn out the dough onto a well floured space and gently and shortly knead the dough. If the dough is too sticky, you can add a little bit of flour as you knead. Pat the dough down into a disk, about 1/2 inch thick. Cut the dough into 8 wedges or cut into rounds with a biscuit or cookie cutter.

Transfer the scones to the prepared baking sheet and brush with milk, heavy cream or almond milk. Sprinkle scones with turbinado or cane sugar. Bake for about 15-20 mins, or until the scones are golden brown. Let cool on a wire rack and serve.

Note-the dough is sticky due to the ricotta cheese. You might have to add more flour when kneading. Just try to be gentle and not overwork the dough.

FYI: There is a dairy-free substitute for ricotta cheese, but it involves actually making cheese. Aka: cooking, straining with a cheese cloth, etc. I didn’t want to put that much time into this recipe.

The scones are a bit too muffin-y for my taste. Maybe more sweetener or a glaze would do the trick next time.

I’ll be cooking a lot with strawberries for a few weeks as I recently met a nice boy at the farmer’s market who insists upon bringing  me produce. Super sweet so expect to see a lot of recipes using in-season fruits and veggies! Yum!


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