Strawberry Ricotta Scones

Jump to Recipe

Strawberry Ricotta Scones

Josh does most of the grocery shopping now that we have Caleb. It is easier for him to stop at the store on his way home from work than for me to take Caleb during the day. I always give Josh a list of what we need for the week. He does a pretty good job at sticking to list, but sometimes he comes home with “surprise” items like toffee bars, Golden Puffs, or donuts. Well, this week he came home with a good surprise-strawberries. They were on sale and looked really good so he picked up a couple of packages. Good job, honey! I used some of the strawberries to make Strawberry Ricotta Scones.

Strawberry Ricotta Scones Recipe

I love baking scones and enjoy trying new recipes. I had some ricotta cheese that needed to be used and decided to add the cheese to my scone dough. The result was amazing! The scones are moist, with a tender and delicate crumb. There is a hint of lemon and burst of strawberry in every bite. These scones are perfect for spring. We enjoyed them for breakfast, but they would also be good as a snack or dessert. I can easily see myself topping a scone with whipped cream and extra strawberries for dessert. Next time:)

Pick up some strawberries at the market, or have your significant other do the shopping, and make these Strawberry Ricotta Scones. They are the perfect weekend breakfast treat! Have a great weekend everyone!

Strawberry Ricotta Scones

Strawberry Ricotta Scones

Soft and tender ricotta scones with juicy strawberries!
Prep Time
15 minutes
Total Time
35 minutes
8 scones


  • 1 large egg
  • 1/2 cup buttermilk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup ricotta cheese
  • 3 tablespoons granulated sugar
  • 2 tablespoons lemon zest
  • 2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon 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


  1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
  2. Whisk together the egg, buttermilk, lemon juice, and vanilla in a medium bowl. Add the ricotta cheese and whisk until combined. There will still be a few lumps. Set aside.
  3. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. In another large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon sugar mixture. Add the butter pieces to the flour mixture and toss with a fork just until the butter is coated with flour. Using a pastry cutter, fork, or your hands, cut the butter into the flour until you have a mixture of pea-sized or slightly larger clumps of butter and flour.
  4. Pour the liquid ingredients over the dry ingredients and stir with a spatula until just combined. Don’t overmix the dough. Gently fold in the strawberries. Turn out the dough onto a well floured space and gently and shortly knead the dough. If the dough is too sticky, you can add a little bit of flour as you knead. Pat the dough down into a disk, about 1/2 inch thick. Cut the dough into 8 wedges or cut into rounds with a biscuit or cookie cutter.
  5. Transfer the scones to the prepared baking sheet and brush with milk or heavy cream. Sprinkle scones with turbinado sugar. Bake for about 15-20 mins, or until the scones are golden brown. Let cool on a wire rack and serve.
  6. Note-the dough is sticky due to the ricotta cheese. You might have to add more flour when kneading. Just try to be gentle and not overwork the dough.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
Read More

CommentsLeave a reply

  1. What a nice husband! 😀 Bringing home surprises are always so fun (donuts…smart man)…and strawberries…the best! I’ve been eating a so many! I love this time of year for the fresh produce. Yum! But, these scones look amazing. What a perfect breakfast (or dessert)!

    1. These look and recipe sounds delicious and will have to try wheat free version. Must try these this morning and maybe tomorrow to share with class at church ! 🙂 (For those of that our eyes delighted on the beautiful white plate, please, could you let us know where to find them.) I found some similar but have always wanted to get some like this. They make beautiful presentations 🙂

  2. Josh is amazing. Mine got fired from solo grocery shopping. He kept bringing home too many extras. 🙂 These scones look delicious and I love that you used ricotta cheese. Ricotta is delicious!

  3. I usually do all of the grocery shopping at our house, but when I do send my husband he tends to come home with surprises too 🙂 Your scones look awesome!

  4. Using my phone I could see the blog. Cafe website defaulted to mobile site which lists menu only. I tried to go main site but when I clicked on blog, I could taken back to mobile site. Please consider posting the recipe on your website. I don’t have a desktop to look it up again. Thanks!

  5. I recently tried ricotta cheese in scones for the first time, (recipe is on my blog, using whole wheat flour and blueberries or raspberries) and they turned out so moist and tender! I’ll have to give your recipe a try as well…sounds terrific!

Leave a Reply

Your email address will not be published. Required fields are marked *