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Fresh Strawberry Ricotta Scones-4

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