Strawberry Ricotta Scones

Do you find yourself with random ingredients in your fridge that need to be used? This is always me and I decided I’m going to try to use up things more, because we are throwing away too much food. Here’s my first recipe that used up some leftover strawberries that were on the verge of being too ripe and half a container of ricotta cheese.

These scones were tasty and the perfect treat for Madeline after school. Plus I used whole wheat flour to add some extra goodness. All you need to do is warm them in the microwave, slice and spread a little butter in the middle. You could also make a lemon glaze with lemon juice and confectioners sugar if you were serving them immediately.

1 cup all-purpose flour
1 cup whole wheat flour
1/3 coconut sugar
1 Tbsp baking powder
1/2 tsp salt
zest from 1 lemon
6 Tbsp cold butter, cubed
1 cup strawberries, chopped
3/4 cup ricotta cheese
1 egg, slightly beaten
1/4 cup heavy cream

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside. In a bowl, combine the flours, sugar, baking powder, salt and lemon zest. Using a pastry knife, mix in the cold, cubed butter to the dry ingredients until crumbs form. Gently fold in the strawberries to coat them. Mix in the ricotta, egg and cream until a dough forms.

Transfer the dough onto a lightly floured surface and using your hands form the dough into a one inch thick circle. Cut the dough into eight triangles and transfer to the prepared baking sheet.

Sprinkle a little extra coconut sugar on top and then bake for 15 minutes or until the edges start to turn golden brown. Transfer to a wire rack to allow to cool until you’re ready to eat them. Enjoy!

Source: Home & Plate