Subj : BH&G 2883
To   : ALL
From : DAVE DRUM
Date : Tue Jun 01 2021 10:21:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry Shortcake Scones
 Categories: Cakes, Desserts, Fruits, Dairy
      Yield: 12 Servings
 
      1 c  Chopped fresh strawberries
  2 1/2 c  + 1 tb all-purpose flour
      3 tb Granulated sugar
      1 tb Baking powder
    1/4 ts Salt
      6 tb Butter
      1 lg Egg; lightly beaten
    3/4 c  Whole milk ricotta cheese
    1/4 c  Whipping cream
           Whipping cream
           Coarse sugar
 
  Set oven @ 400ºF/205ºC.
  
  In a small bowl, toss together strawberries and 1
  tablespoon flour. In a large bowl combine the 2 1/2 cups
  flour, 3 tablespoons sugar, baking powder, and salt. Using
  a pastry blender, cut in butter until mixture resembles
  coarse crumbs. Make a well in center of the flour mixture;
  set aside.
  
  In a medium bowl combine the egg, ricotta, and 1/4 cup
  whipping cream. Add egg mixture all at once to flour
  mixture. Add strawberries. Using a fork, stir just until
  moistened.
  
  Turn dough out onto a lightly floured surface. Knead dough
  by folding and gently pressing it for 10 to 12 strokes or
  until dough is nearly smooth. Pat dough into a 10" x 4"
  rectangle. Cut in half lengthwise and in sixths crosswise
  to make 12 rectangles.
  
  Place rectangles 2" apart on a parchment paper-lined
  baking sheet. Brush with additional whipping cream.
  Sprinkle with coarse sugar. Bake about 16 minutes or until
  golden brown. Remove scones from baking sheet. Serve warm.
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 07 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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