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Strawberry Ricotta Scones

Two Peas & Their Pod
  • 35 minutes
  • Serves 8

INGREDIENTS

1

large egg

1/2 cup

buttermilk

2 tbsp

fresh lemon juice

1 tsp

vanilla extract

1/2 cup

ricotta cheese

3 tbsp

granulated sugar

2 tbsp

lemon zest

2 cups

all-purpose flour

2 1/4 tsp

baking powder

1/4 tsp

baking soda

1/4 tsp

salt

1/2 cup

cold butter, cut into small cubes

1 cup

chopped fresh strawberries

Milk or heavy cream, for brushing the scones

Turbinado sugar, for sprinkling on scones