Ingredients
Yield: 8 scones
1 large egg
1/2 cup buttermilk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 cup ricotta cheese (I use low-fat)
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
Preparation
