Recipe for Strawberry and Chocolate Chip Scones

Preheat the oven to 180°C (fan) or 200°C (static).

In a food processor bowl, add the flour, salt, baking powder, baking soda, sugar, and lemon zest. Blend for a few seconds to achieve a uniform mixture. Add the very cold butter cut into small cubes and blend briefly to obtain a sandy texture (this goes quickly, which is why it's important to use a food processor: the butter doesn't have time to soften).

Pour the obtained mixture into a mixing bowl. Add the lemon juice, the egg, and the ricotta. Mix quickly by hand to form a dough ball, which will be slightly sticky. Incorporate the chocolate chips, still by hand.

Place the sticky dough on a floured work surface. Sprinkle it with flour and flatten it with your hand to achieve a round shape about 27 cm in diameter and 1 cm thick.

Add the chopped strawberries in the center. Then fold the edges over and seal the dough to enclose the fruit inside. Gently flatten with your hand to form a circle 20 cm in diameter and 2 cm thick. Using a pastry cutter, cut the circle into 8 triangles.

Place them on a baking sheet lined with parchment paper, turning them over (the underside becomes the surface).

In a cup, prepare the glaze: mix the egg with the milk (or water). Using a brush, coat the scones with this mixture, avoiding applying it to the sides. Sprinkle with a little brown sugar.

Bake for 10 minutes at 180°C (or 200°C for static heat). Then lower the temperature of the oven to 170°C (190°C) and bake for another 5 minutes or until the scones are golden and a knife inserted comes out clean. Keep an eye on the baking as every oven is different!

To finish, serve immediately. You can also serve them cold, but they are wonderful warm!