Strawberry Ricotta Scones

Ingredients

• 2 cups Cake flour (Can substitute with all-purpose flour if needed)
• 1 stick (8 tbsp, 113g) Unsalted butter (Cold, cut into 1/2-inch cubes)
• 1 cup, plus 2 tbsp for brushing Full-fat buttermilk (Chilled)
• 3/4 cup (strained) Whole milk ricotta (Strain in mesh strainer for 2 hours to remove excess liquid)
• 12 ounces Ripe strawberries (Chopped, roasted as directed)
• 1/4 cup Granulated sugar
• 1-2 tbsp Demerara sugar (or turbinado sugar) (For sprinkling on top)
• 2 tsp Baking powder
• 1 tsp Baking soda
• 1/2 tsp Kosher salt
• as needed All-purpose flour (For dusting work surface)

Instructions

1. Strain the Ricotta

   Place 3/4 cup whole milk ricotta in a mesh strainer set over a bowl. Cover and refrigerate for at least 2 hours to drain excess liquid (about 3-4 tbsp will drain off).

   Time: PT2H

   Temperature: 4°C

2. Roast the Strawberries

   Preheat oven to 250°F. Chop 12 oz strawberries and spread in a single layer on a parchment-lined baking sheet. Roast for 1 hour until softened and most moisture is gone. Cool completely.

   Time: PT1H10M

   Temperature: 250°F

3. Mix Dry Ingredients

   In a large bowl, whisk together 2 cups cake flour, 1/4 cup granulated sugar, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp kosher salt.

   Time: PT3M

4. Cut in Butter

   Add cold, cubed butter to the flour mixture. Toss to coat, then use your fingertips to flatten butter into thin sheets, leaving some larger pieces for flakiness. Work quickly to keep butter cold.

   Time: PT5M

5. Add Buttermilk

   Make a well in the center. Pour in most of the 1 cup buttermilk, reserving 2 tbsp for brushing. Use a fork to mix until a shaggy, crumbly dough forms.

   Time: PT3M

6. Add Ricotta

   Crumble strained ricotta over the dough. Gently toss and fold with hands or a fork to distribute, leaving some visible pockets.

   Time: PT2M

7. Bring Dough Together

   Turn dough onto a lightly floured surface. Gently lift and let dough fall through fingers to incorporate dry bits. Pat into a rough rectangle, about 1/2 inch thick.

   Time: PT5M

8. First Lamination with Strawberries

   Scatter about 1/3 of roasted strawberries over half the dough. Use bench scraper to cut dough in half. Stack one half over the other, enclosing strawberries.

   Time: PT3M

9. Second Lamination

   Lightly flour surface and roll dough to about 3/4 inch thick. Scatter another 1/3 of strawberries over half. Cut and stack again. Pat into a 1.5-inch thick square.

   Time: PT4M

10. Final Shaping

    Roll or pat dough into a roughly 7x7 inch square, about 1 inch thick. Press a few reserved strawberries into the top for decoration.

    Time: PT3M

11. Chill Dough

    Transfer dough slab to parchment-lined baking sheet. Freeze for 20 minutes to firm up.

    Time: PT20M

    Temperature: -18°C

12. Preheat Oven

    While dough chills, preheat oven to 425°F.

    Time: PT10M

    Temperature: 425°F

13. Cut Scones

    Remove dough from freezer. Cut into 8 triangles (cut in half both ways to make quarters, then cut each quarter diagonally).

    Time: PT3M

14. Brush and Sugar Tops

    Brush tops with reserved buttermilk. Sprinkle generously with Demerara sugar.

    Time: PT2M

15. Bake Scones

    Arrange scones on parchment-lined baking sheet, spaced apart. Bake at 425°F for 5 minutes, then reduce oven to 400°F and bake 20-25 minutes more, until golden brown and puffed.

    Time: PT30M

    Temperature: 425°F, then 400°F

16. Cool and Serve

    Transfer scones to a rack and cool for 15-20 minutes. Serve warm, optionally with whipped ricotta or butter.

    Time: PT20M

17. Cleanup

    Wash all bowls, utensils, baking sheets, and clean up flour from work surfaces. Expect sticky dough residue on some tools.

    Time: PT20M

Nutrition Facts

Calories

300

Protein

6g

Carbohydrates

40g

Fat

13g

Fiber

2g