Dessert for breakfast! It’s the dream, and funnily enough Shortcake Scones are short (in the buttery sense) and tangy and flaky, with notes of creaminess baked right into each one. Also baked right in? Summery strawberries, with their sweet ruby vibrancy glittering from each one. Shortcake Scones make welcoming the morning a sweet affair!

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Ingredients

  • 1 cup fresh strawberries, chopped
  • 2 1/2 cups plus 1 tablespoon all-purpose flour, divided, plus more, to taste, for dusting a work surface
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons butter
  • 1 egg, lightly beaten
  • 3/4 cup whole-milk ricotta cheese
  • 1/4 cup whipping cream, plus more, to taste, for topping
  • coarse sugar, to taste, for topping
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Directions

Step 1 –Preheat the oven to 400 degrees F.

Step 2 –In a small bowl, toss together the strawberries and 1 tablespoon of the flour.

Step 3 –In a separate large bowl, combine 2 1/2 cups of the flour, the granulated sugar, the baking powder, and the salt.

Step 4 –Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.

Step 5 –Make a well in the center of the flour mixture.

Step 6 –In a separate medium bowl, combine the egg, the ricotta, and 1/4 cup of the whipping cream.

Step 7 –Add the egg mixture, all at once, to the well in the flour mixture.

Step 8 –Add the strawberries.

Step 9 –Using a fork, stir the egg mixture and the strawberries into the flour mixture until just moistened.

Step 10 –Turn the dough out onto a work surface that’s been lightly dusted with the extra flour.

Also Read:  Texas Two-Step Breakfast Casserole

Step 11 –Knead the dough by folding and gently pressing it for 10-12 strokes or until the dough is nearly smooth.

Step 12 –Pat the dough into a 10×4-inch rectangle.

Step 13 –Cut the dough rectangle in half lengthwise and then in sixths crosswise, making 12 rectangles.

Step 14 –Place the rectangles 2 inches apart on a parchment-paper-lined baking sheet.

Step 15 –Brush the scones with the extra whipping cream and sprinkle them with the coarse sugar.

Step 16 –Bake until the scones are golden-brown, about 16 minutes.

Step 17 –Serve.