Strawberry Ricotta Scones



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  • 1 egg
  • 1/2 cup buttermilk (or reg milk with 2 drops of white vinegar)
  • 2 tbsps. lemon juice
  • 1 tsp vanilla
  • 1/2 cup ricotta (I drain mine in a strainer for about 2 hours to remove as much liquid as possible)
  • 3 tbsps sugar
  • 1-2 tbsps grated lemon zest
  • 2 cups flour
  • 2-1/4 tsps. baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup very cold butter cut up
  • 1 cup chopped strawberries

Mix together the egg, buttermilk, lemon juice and vanilla.  Add the lemon zest and the ricotta and mix well.

In another bowl, mix the flour, sugar, baking powder, baking soda and salt.  Add the butter and mix with your fingers, two forks, two knives or a pastry blender until mixture is in small lumps.  Pour in the liquids and stir until well mixed.  Add the strawberries and carefully fold in.

Put mixture on counter and knead lightly until combined.  Don’t work it too much.  You might need to flour your hands as well as the counter to keep it from sticking too much.

Pat the dough into a circle about 1/2″ thick and cut into 6 or 8 wedges.

Put on a prepared (silpat lined, parchment lined or greased) baking sheet.

Bake at 400 for about 15-20 minutes or until lightly brown.  Remove and cool


In a bowl, mix 1-1/2 cups confectiones and 2 tbsps milk.  You can add more milk if you want it thinner or more confectioners sugar if you want it thicker.  Cover the tops of the scones with the glaze.  Put a little bit of lemon zest on top and serve.


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