My recent journey through the picturesque landscapes of Scotland left me utterly captivated, not just by its stunning beauty and warm-hearted people, but also by its culinary delights. Among the many gastronomic treasures I discovered, one traditional treat stole my heart: the humble yet exquisite scone. These tender, often subtly sweet pastries have a rich history, tracing their origins in Scotland as far back as 1513. Originally known as ‘termsgonn’ in Scottish and Gaelic, a term for a type of cake, scones have evolved through centuries to become the beloved accompaniment to afternoon tea we know today. Distinct from bread due to their yeast-free preparation, scones offer a unique texture – a delicate balance between a light, crumbly exterior and a soft, moist interior. Whether studded with dried fruits, infused with savory herbs, or simply served plain, scones are an undeniably delightful indulgence.

While I thoroughly enjoyed every scone I sampled across Scotland, a particular inspiration struck me upon my return: Strawberry Ricotta Scones. This recipe transforms the classic scone into a truly exceptional experience. Imagine a scone that is not only flaky and tender but also bursts with the vibrant sweetness of fresh strawberries in every bite, enhanced by the subtle creaminess of ricotta cheese. The addition of ricotta not only imbues these scones with an unparalleled moistness but also contributes to their wonderfully fluffy texture. Served warm, perhaps with a dollop of rich clotted cream, a smear of homemade strawberry jam, or simply a pat of butter, these scones promise a delicious escape. Paired with your favorite cup of tea, a robust coffee, or even a celebratory mimosa, each bite will transport you back to the charming Scottish tearooms, easing any lingering withdrawal symptoms from a truly magnificent country and its unforgettable cuisine.

The culinary scene in Scotland is truly something to behold. From hearty traditional fare to delicate pastries, the food is simply outstanding. And when it comes to baked goods, scones hold a special place. They are a quintessential element of the traditional British afternoon tea ritual, served in charming cafes and grand hotels alike. During my travels, I had the pleasure of indulging in afternoon tea at several locations, and each experience was memorable. The variety of scone flavors, accompanied by an array of delectable savories and sandwiches, was nothing short of incredible.

Allow me to share a glimpse of the exquisite three-tiered menu from one of our delightful afternoon tea experiences, featuring an array of savories, elegant sandwiches, and, of course, the star of the show: scones!

As is customary, the delightful scones are prominently presented on the bottom tier, ready to be enjoyed.

In Scotland, traditional scones are typically round, often resembling what many in the U.S. might call a biscuit, but with a unique texture and flavor profile all their own.

While the allure of Scottish cafes and traditional afternoon tea experiences is undeniable, you don’t need a plane ticket to Edinburgh or a trip to your local gourmet bakery to savor truly exceptional scones. The wonderful news is that Strawberry Ricotta Scones are remarkably simple to recreate in the comfort of your own kitchen. You don’t need years of specialized baking training or a professional pastry chef’s expertise. In fact, these scones are best when they embrace a charmingly rustic, almost “sloppy” shape, a testament to their homemade appeal. There’s nothing quite like the aroma of freshly baked scones wafting from your oven, offering a warmth and freshness that’s hard to beat.

On our trip, we also indulged in another magnificent spread of sweet baked treats at a charming cafe located on the historic grounds of Edinburgh Castle. Once again, the scones were a highlight, nestled enticingly on the bottom tier. The attention to detail in all the pastries was astonishing – just look at the intricate artistry on those macarons! Each item was a miniature work of art, a true feast for both the eyes and the palate.

So, enough reminiscing! Let’s don our aprons and head into the kitchen to embark on some delightful scone baking!

Essential Ingredients for Your Scones

For precise measurements and quantities, please refer to the comprehensive printable recipe card located further down below.

For the Scone Dough:

• Buttermilk – This is a secret weapon for tender, moist scones. Its acidity reacts with the leavening agents, creating a lighter texture, and its fat content contributes to a richer flavor. Avoid low-fat versions for the best results. If your dough feels too thick, a touch more milk or heavy cream can adjust the consistency, but aim for a slightly shaggy dough.
• Strawberries – Fresh strawberries are highly recommended for their bright flavor and texture, diced into small, manageable pieces. You’ll need about 12 oz. of diced strawberries, plus a few extra for garnishing your final presentation. A crucial step for preventing soggy scones is to dry them out slightly in the oven; this prevents excess moisture from seeping into the dough, preserving its delicate structure.
• Ricotta cheese – The addition of ricotta cheese is key to achieving incredibly tender, fluffy, and moist scones. It introduces a creamy richness that enhances the overall texture and mouthfeel without making the scones dense.
• Cake flour – While all-purpose flour can certainly be used, cake flour is preferred for these scones. Its lower protein content results in a more tender crumb and helps the scones achieve a beautiful, puffed-up, and light rise, elevating them from good to truly exceptional.
• COLD, unsalted butter – The secret to flaky scones lies in using very cold butter. Whether grated or cut into small ¼-inch pieces, the cold butter creates pockets of steam during baking, leading to those desirable flaky layers. Unsalted butter allows you to control the overall salt content of the recipe.
• Baking powder – This is a primary leavening agent that provides a significant “lift” and rise to your scones, ensuring they are airy and not dense.
• Baking soda – Working in conjunction with the buttermilk (an acidic ingredient), baking soda contributes to the scone’s rise and helps tenderize the crumb.
• Salt – Essential for balancing the sweetness and enhancing all the flavors in the scones. Regular table salt works perfectly.
• Egg – A jumbo-sized egg adds richness, helps bind the dough, and contributes to a slightly golden hue and tender texture.
• Vanilla extract – A touch of vanilla complements the strawberries and ricotta, adding a warm, aromatic note to the scones.
• Lemon zest – An optional but highly recommended addition. Fresh lemon zest provides a bright, citrusy aroma and flavor that beautifully enhances the sweetness of the strawberries and lightens the richness of the ricotta.
• Turbinado or Demerara sugar – Sprinkled generously on top of the scones just before baking, this coarse sugar creates a wonderfully crunchy, sweet crust that adds another layer of texture and flavor. It’s optional if you’re mindful of sugar intake, but it truly elevates the scone experience.

For an Optional Icing (if desired for extra sweetness and presentation)

• Cream – Choose half and half or heavy cream for a rich, smooth icing consistency.
• Powdered sugar – The base for a classic glaze, adjust the quantity to achieve your desired sweetness and thickness.
• Vanilla extract – A dash of vanilla enhances the flavor of the icing, tying it beautifully to the scones.
• Freshly grated lemon zest (optional) – For an extra bright kick in the icing.

Crafting Your Delicious Strawberry Ricotta Scones: A Step-by-Step Guide

Begin by gathering all your required ingredients from your pantry and refrigerator, ensuring everything is at the ready.

Measure each ingredient meticulously and place them into individual bowls. Arrange these bowls conveniently around your workspace, creating an efficient and enjoyable baking environment.

Carefully clean your fresh strawberries under cool running water, then gently remove their green stems.

Proceed to cut the strawberries into small, uniform chunks, ideally less than one inch in size. This ensures even distribution and prevents them from weighing down the dough.

Here’s a SUPER, absolutely crucial, and often overlooked step for perfect scones! After cleaning and cutting your strawberries, spread them evenly on a baking sheet lined with parchment paper. Place them in an oven preheated to a low 250°F (120°C) for approximately 1 hour and 20 minutes. This brilliant technique gently dehydrates the strawberries, preventing their juices from bleeding into the scone dough and making it soggy. It’s a well-kept secret for vibrant, beautifully structured scones!

• Once the strawberries are roasted, increase your oven temperature to 400°F (200°C) to preheat for baking the scones.
• Prepare another (or clean the same) baking sheet by lining its surface with a fresh piece of parchment paper. This prevents sticking and promotes even baking.

Alright, let the scone-making commence! Let’s start by preparing the dough.

In a spacious mixing bowl, meticulously combine all the dry ingredients: the cake flour, granulated sugar, baking powder, baking soda, and salt. If you’re using lemon zest, now is the time to add it to this mixture, ensuring it’s evenly distributed for a burst of citrus flavor.

Now it’s time to bring the two mixtures together. Retrieve your dry ingredient mixture from the fridge. Gradually add the wet mixture to the clumpy dry ingredients. It’s best to incorporate it in thirds: add about ⅓ of the wet mixture to the dry ingredients, then use a pastry cutter or a fork to gently mix it together until just combined. Repeat this process with the second ⅓, blending it in until no dry streaks remain. Finally, add the remaining third of the wet mixture. Mix just until the dough comes together and is mostly moistened, but it’s absolutely crucial to AVOID OVERWORKING THE DOUGH. Overmixing develops the gluten in the flour, leading to tough scones rather than the desired tender, flaky texture. A few dry patches are fine at this stage.

As soon as all the ingredients are just barely combined and the dough forms a cohesive mass, stop mixing immediately. Resistance to overmixing is key!

Carefully fold in your pre-roasted, dried strawberry pieces into the dough.

Using your hands or a spatula, gently and carefully fold the strawberries into the dough until they are just evenly distributed. Again, be mindful not to overwork the dough; a few turns should suffice. Once incorporated, very lightly shape the dough into a loose, ball-like form. Perfection is not the goal at this rustic stage, just a rough round shape.

Lightly flour a clean surface – a wooden board or a silicone mat works perfectly. Transfer the dough ball onto this floured surface. Using your hands, gently pat and shape the dough into an 8-inch or 9-inch circular disc, aiming for a thickness of about one inch. Remember, this scone recipe celebrates a rustic, homemade appearance, so don’t strive for absolute perfection in shape; slight irregularities add to their charm.

Utilizing a sharp bench scraper or a knife, carefully cut the circular dough into 8 equal triangles, much like slicing a pizza.

Once cut, delicately transfer each triangular scone slice to your prepared baking sheet, ensuring they are spaced about 2 inches apart to allow for even baking and proper rise.

Place the baking sheet into your preheated 400°F (200°C) oven and bake for approximately 25 minutes, or until the scones achieve a beautiful golden brown color and are cooked through.