Strawberry Shortcake Scones

Ricotta makes these extra-tender and Oh SO Tasty!!!!
(makes 12)

1 cup chopped fresh strawberries
2&1/2 cups plus 1 T. all-purpose flour
3 T. Sugar in the Raw*
1 T. baking powder
1/4 t. sea* salt
6 T. Kerrygold* butter
1 egg lightly beaten
3/4 cup whole milk ricotta cheese
1/4 cup whipping cream
Coarse sugar for sprinkling

Preheat oven to 400. In a small bowl, toss together strawberries and the 1 T. 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 the center of the flour mixture; set aside. In a med. bowl, combine eggs, ricotta, and whipping cream. Add egg mixture all at once to flour mixture. Add strawberries. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10-12 strokes or until dough is nearly smooth. Pat dough into a 10x4" rectangle. Cut in half lengthwise and in sixths crosswise to make 12 rectangle. Place rectangles 2" apart on an ungreased baking sheet. Brush rectangles with additional whipping cream. Sprinkle with coarse sugar. Bake 15-18 mins. or until golden brown. Remove scones from baking sheet. Serve warm.

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MM