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1 cup chopped fresh strawberries
1 1/2 cups plus 1 tbsp all purpose flour
3 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
6 tbsp butter
1 egg, lightly beaten
3/4 cup whole milk ricotta cheese
1/4 cup whipping cream
1. Preheat oven to 400 degrees. Ina small bowl toss together strawberries and the 1 tbsp flour. In a large bowl combine the 2 1/2 cups flour, 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.
2. In a medium bowl combine egg, ricotta, and whipping cream. Add egg mixture all at once to flour mixture. Add strawberries. Using a fork, sir just until moistened.
3. 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 10x4 inch rectangle. Cut in half lengthwise and into sixths crosswise to make 12 rectangles.
4.Place rectangles 2 inches apart on an ungreased baking sheet. Brush rectangles with additional whipping cream. Sprinkle with coarse sugar. Bake 15 to 18 minutes or until golden brown. Remove scones from baking sheet. Serve warm.
Makes 12 scones.
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