Strawberry Shortcake Scones

1 cup chopped fresh strawberries

2½ cups plus 1 Tbsp. all-purpose flour

3 tablespoons sugar

1 tablespoons baking powder

¼ teaspoon salt

6 tablespoons butter

1 egg, lightly beaten

¾ cup whole milk ricotta cheese

¼ cup whipping cream

Heat oven to 400 degrees.

In a small bowl toss together strawberries and the 1 tablespoon flour.

In a large bowl combine the 2½ cups flour, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.

In a medium bowl combine egg, ricotta and whipping cream. Add egg mixture all at once to flour mixture. Add strawberries. Using a fork, stir just until moistened.

Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Pat dough into a 10-by-4-inch rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangles.

Place rectangles 2 inches apart on an ungreased baking sheet. Brush rectangles with additional whipping cream. Sprinkle with coarse sugar. Bake 15-18 minutes or until golden brown. Remove scones from baking sheet. Serve warm.

Makes 12 scones.

Nutrition values per serving: 227 calories, 11 g fat, 27 g carbohydrates, 1 g fiber, 5 g protein, 49 mg cholesterol, 238 mg sodium.

Better Homes & Gardens, April 2015