1-First: preheat the oven to 250 degrees Fahrenheit and place the cut strawberries on a parchment-lined baking sheet; bake for 1 hour and 20 minutes to remove excess juice, then set aside.

2-Next: preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet with parchment paper. In a large bowl, whisk together 2 and 2/3 cups cake flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon lemon zest if using.

3-Grate or cut 1/2 cup very cold unsalted butter into small pieces and mix into the dry ingredients using a pastry cutter until coarse clumps form; refrigerate the mixture while preparing the wet ingredients.

4-In a separate bowl, whisk half of the 1 cup chilled buttermilk with 3/4 cup strained and chilled ricotta cheese, 1 jumbo egg, and 1 and 1/2 teaspoons vanilla extract until blended.

5-Slowly add the wet mixture to the dry ingredients in thirds, mixing gently to avoid overworking the dough.

6-Form the dough into a round ball, adding more buttermilk by the tablespoon if needed for the right consistency. Place the dough on a floured surface and pat it into an 8- to 9-inch circle about 1 inch thick.

7-Freeze the dough circle for 20 minutes to firm it up, then cut the dough into 8 triangles using a knife or bench scraper and arrange them on the prepared baking sheet about 2 inches apart.

8-Brush the remaining half of the 1 cup buttermilk on the tops of the scones and sprinkle with 1/4 cup turbinado or granulated sugar.

9-Bake for approximately 25 minutes or until golden brown, then cool the scones for 15 to 20 minutes before serving.

10-Optionally, drizzle the icing made by whisking together 4 tablespoons cream, 2 cups powdered sugar, 1 and 1/2 teaspoons vanilla extract, and 1 tablespoon lemon zest if using over the cooled scones.