Strawberry Ricotta Scones
Tender, flaky scones layered with roasted strawberries and pockets of ricotta, inspired by top pastry chefs. These are light, not too sweet, and perfect for spring brunches or Mother's Day. The use of cake flour and a lamination technique ensures a delicate crumb, while roasting the strawberries intensifies their flavor and prevents sogginess.
IntermediateAmericanServes 8
Printable version with shopping checklist
Source Video
3h 40m
Prep
1h 43m
Cook
39m
Cleanup
6h 2m
Total
Cost Breakdown
Total cost:$10.50
Per serving:$1.31
Critical Success Points
- • Strain the ricotta thoroughly to avoid soggy dough.
- • Roast strawberries to concentrate flavor and prevent excess moisture.
- • Keep butter and dough cold at all times for flakiness.
- • Do not overwork the dough; handle gently.
- • Chill dough before cutting and baking to prevent spreading.
- • Bake at high heat initially, then lower to finish for tall, flaky scones.
Safety Warnings
- • Use caution when handling hot baking sheets and oven.
- • Work quickly with cold butter to avoid melting and potential mess.
- • Bench scraper and knives are sharp; cut away from your body.
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