Strawberry Ricotta Scones

Instructions:

1. Preheat the Oven:
2. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
3. Prepare the Dry Ingredients:
4. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
5. Cut in the Butter:
6. Add the cold butter pieces to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
7. Mix in the Wet Ingredients:
8. In a separate bowl, whisk together the ricotta cheese, heavy cream, and vanilla extract until smooth.
9. Pour the wet ingredients into the dry ingredients and gently mix until just combined.
10. Add the Strawberries and Lemon Zest:
11. Gently fold in the diced strawberries and lemon zest until evenly distributed throughout the dough. Be careful not to overmix.
12. Shape and Cut the Scones:
13. Transfer the dough onto a lightly floured surface and gently pat it into a circle or rectangle, about 1 inch thick.
14. Using a sharp knife or a bench scraper, cut the dough into 8 wedges or squares.
15. Bake the Scones:
16. Place the scones on the prepared baking sheet, leaving some space between each one.
17. Optional: Brush the tops of the scones with a little heavy cream and sprinkle with granulated sugar for a golden crust.
18. Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through.
19. Serve and Enjoy:
20. Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
21. Serve the scones warm or at room temperature, and enjoy with a cup of tea or coffee.

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