Irresistible Strawberry-Ricotta Scones by Claire Saffitz | Dessert Person
2 min read
1 year ago
Published on Apr 28, 2024
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Table of Contents
How to Make Irresistible Strawberry-Ricotta Scones
Step 1: Gather Ingredients
- 1 cup cake flour (or all-purpose flour)
- 1 cup full-fat buttermilk, chilled
- 1 stick unsalted butter, chilled and cut into half-inch pieces
- 3/4 cup strained ricotta
- 1/4 cup granulated sugar
- Demerara sugar
- 2 tsp baking powder
- 1 tsp baking soda
- Kosher salt
- 12 oz ripe strawberries, chopped and baked at 250°F for 1 hour
Step 2: Prepare the Dough
- Chill the flour, buttermilk, and butter in the freezer.
- Mix the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a bowl.
- Cut the butter into the flour until it forms thin sheets.
- Add most of the buttermilk and work the mixture with a fork until shaggy.
- Crumble in the strained ricotta.
Step 3: Incorporate Strawberries
- Scatter half of the baked strawberries on one half of the dough.
- Fold the other half of the dough over the strawberries.
- Repeat the process once more.
- Cut the dough into squares and triangles.
Step 4: Bake the Scones
- Brush the scones with buttermilk and sprinkle with Demerara sugar.
- Place the scones on a lined baking sheet with space between them.
- Preheat the oven to 425°F.
- Bake the scones for about 25 minutes until golden brown.
Step 5: Serve and Enjoy
- Let the scones cool for 15-20 minutes before serving.
- Enjoy the scones fresh with ricotta, butter, or strawberry jam.
- Appreciate the flaky layers, sugary strawberries, and delightful flavors.
Additional Tips:
- Use overripe strawberries for intense flavor.
- Experiment with adding herbs or spices to the dough.
- Ensure the dough stays cold for flakier scones.
- Adjust baking time based on your oven's temperature accuracy.
Now you can enjoy these irresistible Strawberry-Ricotta Scones as a perfect brunch pastry or a delightful treat any time of the day!