Shortcake Scones

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -In a small bowl, toss together the strawberries and 1 tablespoon of the flour.

Step 3 -In a separate large bowl, combine 2 1/2 cups of the flour, the granulated sugar, the baking powder, and the salt.

Step 4 -Using a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs.

Step 5 -Make a well in the center of the flour mixture.

Step 6 -In a separate medium bowl, combine the egg, the ricotta, and 1/4 cup of the whipping cream.

Step 7 -Add the egg mixture, all at once, to the well in the flour mixture.

Step 8 -Add the strawberries.

Step 9 -Using a fork, stir the egg mixture and the strawberries into the flour mixture until just moistened.

Step 10 -Turn the dough out onto a work surface that's been lightly dusted with the extra flour.

Step 11 -Knead the dough by folding and gently pressing it for 10-12 strokes or until the dough is nearly smooth.

Step 12 -Pat the dough into a 10x4-inch rectangle.

Step 13 -Cut the dough rectangle in half lengthwise and then in sixths crosswise, making 12 rectangles.

Step 14 -Place the rectangles 2 inches apart on a parchment-paper-lined baking sheet.

Step 15 -Brush the scones with the extra whipping cream and sprinkle them with the coarse sugar.

Step 16 -Bake until the scones are golden-brown, about 16 minutes.

Step 17 -Serve.