Ingredients

The following ingredients have 4 Servings
  • 1 cup all purpose flour or white whole wheat flour
  • 1 cup whole wheat flour
  • 1/3 cup coconut or turbinado sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Zest from 1 lemon
  • 6 tablespoons cold butter
  • 1 cup of strawberries, chopped
  • 3/4 cup ricotta cheese
  • 1 egg, slightly beaten
  • 1/4 cup heavy cream
  • Lemon juice from 1 lemon
  • 1 tablespoon confectioner sugar

Instruction

  • Preheat the oven to 425°F. In a large bowl mix together the flours, sugar, baking powder, salt and lemon zest. Add the cold butter to the flour mixture after using a pastry butter cutter, a box grater or a knife to chop the cold butter into pea sized portions. I use a box grater and "shred" the cold butter like I would any vegetable. Mix it into the dry ingredients. Next, gently fold in the chopped strawberries. Add the egg, whipping cream and ricotta and mix until just blended.
  • Sprinkle a tablespoon of flour onto a wooden board and add the batter on top. Sprinkle a spoonful of flour on top of the dough using your hands and form it into an inch-thick circle or rectangle. Use a knife to cut your shape into triangles or squares and using a spatula transfer to a parchment paper lined baking sheet.
  • Sprinkle coconut sugar on top of each scone and bake for 15 minutes or until the edges are slightly browned. While the scones are baking prepare the glaze by mixing together in a small bowl one tablespoon of confectioner sugar and the juice from one lemon. Mix well. Allow the scones to cool before drizzling with the glaze.