Strawberry Ricotta Scones

Scone

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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.

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Banana & Chocolate Chip Scones

Scone

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• 3-1/4 cups flour
• 1/3 cup brown sugar
• 2-1/2 tsp baking powder
• 1/2 tsp baking soda
• 1-1/2 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup cold butter cut into small cubes
• 2/3 cup buttermilk
• 2 tsps. real banana extract (you can also just use vanilla)
• 2 mashed ripe bananas
• 1/2 cup mini choc chips (can also use nuts)

Whisk all the dry ingredients together in a large bowl.  Add the butter and cut in with a pastry blender, you fingers or two knives until it is very small peas.

Chocolate Chip Scones

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4 cups flour
1/4 cup sugar
2 tbsps baking powder
salt
3/4 pound (3 sticks) cold butter chopped into cubes
1 cup mini chocolate chips

In a mixer bowl, mix flour, sugar, baking powder and salt.  Mix well.  Add the butter and mix till forms large peas.  Do not overmix.  Add the chocolate bits and mix till combined.  Remove from bowl and put on counter.  Knead only until it all comes together.

Roll to a 3/4″ thickness.  Cut into rounds and place on a parchment lined sheet or a sheet lined with silpat or greased.

Brush each scone with some egg wash (one egg mixed with a little bit of water) and then top with sanding sugar – or regular sugar if you do not have sanding sugar.

Bake at 400 degrees for about 20-25 minutes or until slightly golden brown.