Love how Claire gives shout outs to the chefs who helped inspire her recipe. It’s refreshing to see, especially in an industry where an original recipe can so easily be ripped off with no legal repercussions.

For myself or anyone else :) Ingredients are in the description. BEFORE STARTING: -place ricotta cheese on a strainer over a bowl and place in fridge for an hour to release any liquids. -half and quarter 12 oz strawberries, place it on a baking sheet, and bake at 250 degrees for a little over an hour. Let it cool completely before starting. THE RECIPE: Preheat oven to 425 degrees. Whisk together the flour, baking soda, baking powder, granulated sugar, and salt. Once whisked, add cold butter to the dry ingredients. Using your hands, work the butter gently, flattening and opening bits of butter into the flour mixture. Create a well in the middle and add the cold buttermilk, saving a few tablespoons for brushing later. Mix together with a fork to make a shaggy dough, leaving large and smaller bits of visible dough. Take your ricotta and break bits in the dough. On a lightly floured surface, turn dough in surface. Using your hands, take bits of dough, raising it to the air and letting gravity do the work on mixing the wet and dry together. Once evenly distributed, use your bench scrape to pull dough together into a square. Using a rolling pin, roll the dough into a rectangle about half an inch thick. Place some strawberries on one half of the rolled dough. With the empty half, place it gently on top of it, sandwiching the strawberries in. Using your rolling pin, roll the dough again into a rectangle once more. Use some more strawberries to place on one half of the dough and use the other empty half to put on top of it. Add remaining strawberries on top of dough, pressing in gently. Before cutting, place dough in freezer for 15 to 20 minutes. It will be easier to cut. Now with the dough chilled, cut dough down the middle (vertically and horizontally). Within the 4 tiles or squares, cut the half diagonally to make 8 triangle scones. Leave dough still as one big square for toppings. Brush remaining buttermilk on scones and sprinkle on the Demerara sugar. Gently remove the scones from the big dough square and place on parchment paper baking tray. Make sure the scones are well separated. Reduce the oven temperature to 400 degrees and bake until golden brown, 20 to 25 minutes. Enjoy :)

Yo! In the video she says 1 CUP of butter. In the ingredients it says 1 STICK of butter. 1 Stick= 1/2 cup. 1 cup is too much. Didnt catch this until i made a big batch. Seeing your "scones" frying in the oven is a good way to make you double check the instructions...

the opening of Cal having to scoop Archie off the Counter. Cats are always gunna cat

"I'm using cake flour: that's important. Anyways all-purpose flour-" I laughed at that more than I should've 🤣 Love Claire as always!

i'm a broke art student so i don't have the time to bake but i love watching these videos and baking vicariously through claire, and her voice is so nice to listen to :"D

Omg it's a Claire Saffitz /Alison Roman scone off ❤️ Both amazing ladies btw

Love the appliances looking in at the scone evaluation at 18:10

The transfer of the scones from the counter to the baking tray is something I could never do. That was incredibly smooth.

Oh boy!! I’ve made scones but…..these are Claire’s scones they’re going to be epic. I’m so in love with her desserts skip the main course go right to dessert.

TYSM Claire! This was my first time baking - I made these for mum for Mother’s Day breakfast and she very much enjoyed it!

Loving Claire is a lifestyle. You make me happy, thank you so much!!

I totally love the appliances blinking at Claire when she’s getting ready to taste the scones! 😄

Claire and team thank you for making Thursdays fun and enjoyable ❤

I made the scones and cut them with a biscuit cutter. Served them for dessert with vanilla ice cream, whipped cream and sauce made from the leftover strawberries. Everyone loved them!

Keep the butter in the freezer and just grate it from frozen directly into your biscuits or scones. Been doing that for years and it makes it so easy.

Heyoo! I’m making this for this years mothers day but with rosemary & pepper roasted strawberries!! I’m also substituting greek yogurt for buttermilk and strained ricotta, I’m super excited to see how it turns out😆

I made these today for Mother’s Day tea and it went wonderfully! The dough came together like a dream and the strawberries were so jammy and flavorful! My mom said they were the best scones she ever had! Common Claire Saffitz W.

Aww ... Archie is a beautiful little kitty. Who's a good boy?

I love scones of all sorts but oh boy, I wasn't halfway through this video and already plotting when I'm going to try making these! So excited strawberry season is CLOSE!

Claire, I love your videos! Thank you for your sweet light!

They sound great, now I really wanna make these for everyone I love!

I’ve been looking for a scone recipe like this. I had the best scone from a place in Massachusetts back in the 90’s that I’ve wanted to recreate. This might be it!

I just happen to have everything to make these, including the overripe strawberries! Will definitely be making these very soon!

I'm making those! Thank you Claire

Made them today and they are amazing! 👏 Thank you! ❣️

Those look seriously good👀 I actually made my first scones following the video with you and Natasha did and they turned out well!

Worth watching just for the cutting tutorial. I never would have thought to do this on my own.

I made the zucchini scones this morning! Very yummy and loved that video as well! Thank you!

Definitely going to make these Sunday morning for my mom 🌷

I love the appliances watching Claire. Great touch and so funny.

These look GREAT!!

I’m making these right now for my great aunt for Mother’s Day (the rest of the family is gonna have some too of course lol). I’m excited I really hope my great auntie is gonna love em!

I’m just seeing this now and I’m so glad! Strawberries are just about in season! And I think I might also try this with cherries! Picking some next week! Thank you Claire!

These look amazing!!!

You are one of the best pastry chefs I have ever witnessed. You are very well trained.

Making these right now. I can’t wait to get them out of the oven to try!

Claire, this is my third time trying out one of your recipes. What a god damn treat. I look forward to seeing what else you come up with as well as sifting through what you've done.

OMG! Love scones my favorite ❤❤

Love the Nicole Rucker shoutout. She's amazing. Her pies make visits to Grand Central Market in downtown LA essential.

Okay time to procrastinate and make smt Claire has just gotten me to froth over 🥲😪

Wonderful recipe. I hope that you include it in your next cookbook.

Love baking along with you Claire,I prop my iPad up on my toaster oven and with all my ingredients ready,off we go! You explain everything so well and slowly so I can keep up with you. I have an even smaller kitchen than you so with a counter space no bigger than a dish towel it’s hard but doable. My scones are in freezer now but I’m anxious to see if they bake as nicely as yours do. Thank you for sharing your skills with us. 😊😋

Great questions from Cal. Thanks!

love you claire❤❤❤ all the love from Argentina 🩵 🇦🇷

Those look bomb Claire! 🍓🍓🍓

I made these yesterday and they were SO good!!!!! 10/10 recommend

The little scone with the smiley face was so precious... thanks for making me smile too, little guy!

Claire, I LOVE scones, ever since I saw Martha Stewart make fresh blueberry scones many moons ago! I make all kinds of flavors based off of her basic recipe, they are light and flaky. And because it's hip to be square, that's how I cut them - square. I can't wait to try these. I made fresh strawberry muffins with streusel last week, but I wish I had dried them out in the oven a bit like you did here, they would have been so much better!🍓💗

I can’t wait to make this weekend!

Amazing , beautiful scones 👏👏💯‼️

Ooo that sounds so good, and looks good. Can’t wait to make these for myself.

These look sooooo good

You make working with this crumbly dough look incredibly easy haha. I could see myself losing my mind!!

I love these scones! I put them together the night before and freeze them overnight. I let them thaw for ~45min then bake as directed. So delicious!!

I’m not a scone guy but I’m always looking for something new to go with my coffee. I’m definitely going to try this!

I made these this morning to give to my Mom for Mothers Day. They were fabulous! I had a lot of fun making them too! I will be making another batch soon. This time to keep all for myself!

My dad loves strawberries, so I'll make these for him for Fathers Day :D

i love cal sm omg

I got a ton of rhubarb to make a galette this weekend so I have to wait to make these, but next weekend? It is ON! 🍓

looks yummy 🍓

this looks bussin

Thank you so much will make if weather cools

sprinkled dry rosemary on the strawberries before baking and that was very delicious :)

You re very detailed describing yourecipes and techniques to the audience, novices and people like me who can bake a little

They are so beautiful like baker diamonds of delicious 🤤

Made these this morning and they did not disappoint! One thing that did send me into a panic was that on the video Claire said 1 cup of butter but the instructions said 1 stick (which is half a cup) I think the instructions are right!

This recipe is amazing! Tried a couple of times, don't think i can ever grow tired of it. Find that mixing in a teaspoon or two vanilla to the dough together with the buttermilk gives a softer and more integrated taste if that makes sense. :)

These look phenomenal! I like my scones sweeter, so I might drizzle some melted white or dark chocolate over the tops!

I am in fact making these for mother's day right now ☺️ edit: they were DELICIOUS! but you are right they have to be eaten fresh, I just tried one after 7 hours and it's still good but not nearly as good as fresh.

Wonderful.

Great recipe, can't wait to try it! Would love to see some elevated more informal desserts like Rice Krispy Treats.

I made scones around this time last year; they were lemon-blueberry with a lemony glaze. I think I'll use this recipe to make some this year as well.

New subscriber here. Wow! I love your knowledge and enthusiasm for baking. ❤ Thank you for this video!

Was literally looking for a sweet ricotta baked good recipe yesterday. And I was having trouble finding one that sounded good because I was out of regular flour and only had cake four. If only I waited a few hours😂

thanks for reminding me american mothers day is this weekend. living in thailand makes me forget the us holidays haha

😂 😂 She just gets done explaining about the cake flour and then proceeds to say she’s using all purpose. I love her. She’s so funny! 😂

They look delicious, Claire! Somewhat dissimilar to the scones we have here in Australia, but fascinating nonetheless! Thank you!

Hi Claire, this was a really fun recipe to make, good challenge for sure, I made strawberry, blackberry and blueberry using your same method , Thank you so much !

I made these this past weekend and were awesome. They really weren't sweet so I think next time I'm going to be more demerara sugar on top. I liked the texture of the sugar on top adds and think it could use a tiny bit more sugar for my tastes

Your scone making tips have been game changing for me. We’ve made the savoury ones so many times, looking forward to trying this sweet version :) Question- why don’t you use egg wash on scones? Just curious. Thanks!

I loved this recipe!!! i might finally try scones again. P.S: more Cal!! more Cal!! more Cal!!!

They are in the oven as I write this. I am making them for myself on Mother’s Day.😊. Claire, you have taught me so much, have both your books, but now I have a convection oven and never sure when to use that feature. Might you mention that in your videos?

I've got these in the oven right now! I wish I had as much counter space as Claire so I could do that lovely air crumble mixing technique, but I did my best. I'm really looking forward to these, they look lovely.

These look fabulous!!! With ricotta, and dried strawberries- amazing! Can’t wait to try these! Strawberry season is very soon! (I don’t buy grocery store strawberries after seeing them planted in California by people in space suits. They poison everything in the soil.)

Absolutely love, love, love the videos. I would love it if you would write both Fahrenheit and Celsius when creating the little infocards/blurbs. I like watching/listen to the videos when baking and having the temperature in celcius in the video would be very convenient.

Claire have you ever tried a a cheese scone. one with cheese sprinkled on the pan so it’s all crunchy melted cheese on the bottom of the scone. and the scone itself is like a puffy round cloud shape rather than triangular. so yum.

interesting combination, love to see interesting things

Oh Claire, pleeeze adopt me. I have your book but haven’t made, this video will spur me on.

Well I love your hair up while you're cooking! You look totally FAB! I could watch your videos all say fyi lol

How should I store the strawberries if I dehydrate them a day in advance? Can’t wait to make these!

I love this recipe! Can the scones be made in advance and frozen?

These look delicious. The only scone I've ever had was awful. Thinking adding lemon zest to the dough and using blueberries would be amazing!

Hi Claire, love your receipt!!! Just wondering how many days can we store the scones for in room temperature?

Could you do this with like a little purée in the center or on the top?

❤ Love strawberry scores and your apron. Where can I get an apron like yours? Can't wait to try this recipe!!!!! ❤

I am trying these and freezing them after cutting to see how they bake off from frozen 🤞🤞🤞. Made them once already as directed and came out exactly like hers. Love Claire!

i so want to make this

YAS !!!

Can ‏‪i freeze them before baking and when desired brush them with buttermilk , sprinke demarara suger and bake them to be eaten fresh whenever i want?