These scones are reminiscent of strawberry shortcake, but they are probably more acceptable to eat for breakfast. They are an excellent way to use up fresh strawberries and the half-used, almost-expiring container of ricotta cheese we always seem to have in our fridge.

 

 

Ingredients

1/2 cup whole milk

3 tablespoons fresh lemon juice

1 egg

1 teaspoon vanilla extract

1/2 cup ricotta cheese

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 salted butter

1 cup sliced strawberries

Turbinado sugar

Optional: whipped cream

 

Directions:

Step 1: Preheat the oven to 400°F.

Step 2: In a small bowl, combine the milk and lemon juice. Let stand for 5 minutes, or until the liquid has thickened (this step is essentially creating buttermilk). Whisk in the egg ,vanilla extract, and ricotta cheese, leaving a few lumps.

Step 3: In a large bowl, rub the sugar and lemon zest together until aromatic. Whisk in the flour, baking powder, baking soda, and salt. Cube the chilled butter (or grate it on a cheese grater) and toss it in the mixture to coat.  Using your fingers or butter knives, reduce the butter to pea sized pieces (or equivalently sized flattened flakes).

Step 4: Combine the wet and dry ingredients, mixing with a rubber spatula until just combined. Fold in the strawberries and turn onto a floured countertop (it will be sticky!).

Step 5: Knead the dough gently before rolling into a half inch sheet. Use a floured knife or biscuit cutter to cut the scones and place on a parchment lined baking sheet (personally, I like to shape 3.5 inch triangles). Sprinkle with turbadino sugar

Step 6: Bake for 15-20 minutes, or until lightly golden. If the tops are not browning to your satisfaction, broil on low for the last 2 minutes of baking (but keep a watchful eye so that they do not burn).

Step 7: Cool for 5 minutes on a wire rack . Serve fresh, alone or with whipped cream.

Yield: about two dozen 3.5 inch scones

Recipe adapted from twopeasandtheirpod.com