MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberry Shortcake Scones
Categories: Cakes, Desserts, Fruits, Dairy
Yield: 12 Servings

1 c Chopped fresh strawberries
2 1/2 c + 1 tb all-purpose flour
3 tb Granulated sugar
1 tb Baking powder
1/4 ts Salt
6 tb Butter
1 lg Egg; lightly beaten
3/4 c Whole milk ricotta cheese
1/4 c Whipping cream
Whipping cream
Coarse sugar

Set oven @ 400ºF/205ºC.

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

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.

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 10" x 4"
rectangle. Cut in half lengthwise and in sixths crosswise
to make 12 rectangles.

Place rectangles 2" apart on a parchment paper-lined
baking sheet. Brush with additional whipping cream.
Sprinkle with coarse sugar. Bake about 16 minutes or until
golden brown. Remove scones from baking sheet. Serve warm.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 07 August 2015

Uncle Dirty Dave's Archives

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