Fresh Strawberry Ricotta Scones

The last time I made scones, they were savory. Savory Spinach Ricotta Scones were such a hit I changed the recipe up to make them sweet. Fresh Strawberry Ricotta Scones were equally delicious and adding a Vanilla Honey Butter made them a special breakfast or brunch treat.

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Strawberries are really starting to show their beautiful red-heads in all the grocery stores. If I walk past a display and I can smell them, they are going in my cart. I know if the smell is there so is the flavor. Strawberries are Spring in a pint basket!

Traditional scones are sometimes a slight bit dry, but adding ricotta cheese gives them a moistness that turns ordinary to extraordinary. Fresh strawberries add to Fresh Strawberry Ricotta Scones being a great addition to a special breakfast or brunch.

Fresh Strawberry Ricotta Scones

When my Mom was still with us, she enjoyed brunch. I used to make a special Mothers Day brunch every year. Baked goods, egg casserole, fresh fruit, and coffee or Mimosa. My Mom would have flipped over these scones.

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Flavored butter or compound butter is all the rage. A sweet butter with local honey, vanilla bean….gotta love those little specs….and a touch of powdered sugar for sweetness is perfect for Fresh Strawberry Ricotta Scones or even a sliced of toast (yeah we tried that while the scones baked). Bonus…it keeps beautifully.

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Looking for a sweet spring scone for a special breakfast, brunch get-together, or because of strawberries being in season?

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Look no further than Fresh Strawberry Ricotta Scones with Vanilla Honey Butter.
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Fresh Strawberry Ricotta Scones

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American



2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and grated
1/2 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
Zest of one lemon
1 cup ricotta cheese
2/3 cup heavy cream
1 cup fresh strawberries, cut into small pieces
1 egg beaten with 1 tablespoon water
Turbinado sugar

Vanilla Honey Butter
1 stick unsalted butter, room temperature
1/4 cup honey
1/2 vanilla bean, split and seeds scraped
1/2 teaspoon pure vanilla extract
Pinch of salt
2 tablespoons powdered sugar

1 cup powdered sugar
Juice of one lemon


Preheat oven to 425 degrees.
Whisk together flour, baking powder, sugar, and salt in a large bowl.
Using your fingers work the grated butter into the flour mixture until the consistency of coarse meal.
Add ricotta cheese, and cream stirring until combined.
Gently stir in strawberries.
Turn the dough onto a lightly floured surface and knead several times until mixture comes together to form a ball. Do not over knead.
Shape into a 9-inch circle and cut into 8 wedges.
Transfer wedges onto a baking sheet lined with parchment paper, leaving space between wedges.
Brush the tops of the wedges with the egg-water mixture and sprinkle with turbinado sugar.
Bake Scones for 30 – 35 minutes until golden brown.

Prepare glaze by mixing powdered sugar and lemon juice.

To make the Vanilla Honey Butter:
In a medium bowl with a hand mixer on low-speed blend all ingredients. Once blended increase speed of mixer and whip butter until light and fluffy.

Allow scone to cool slightly and drizzle with lemon glaze, serve with Honey Vanilla Butter.

Keywords: strawberries, ricotta cheese, scones, bake, breakfast, brunch

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