Kids in the kitchen

2. Grate the cheese.

3. Combine the dry ingredients.

4. Add the chopped pieces of butter. Clemence Gossett shows Sebastian Huchman, 11, that it is important to keep the butter chilled.

5. Stir in the buttermilk and heavy cream.

6. Dump the mixture out onto a work surface and pat the dough down.

7. Pat the dough into a round before placing in the freezer to chill.

8. Roll the chilled dough out.

9. Use a biscuit cutter to punch out the scones.

10. Space the scones on a parchment-lined cookie sheet, brush them with milk and sprinkle coarse sugar on top.

11. Bake the scones until puffed and a rich golden brown.

12. Clemence Gossett places cleaned strawberries upside-down on a parchment-lined cookie sheet while Xavier Gossett, 3, watches. Olivia Gossett, 12, and Sebastian Huchman, 11, trim the green leaves from the strawberries.

13. Place the strawberries on a baking sheet to roast.

14. The strawberries are done when softened and fragrant.

15. To make ricotta, combine milk and heavy cream in a saucepan.

16. Bring the mixture to a simmer, then add vinegar.

17. Once the curds form, strain the mixture to drain the ricotta.

18. Sebastian, left, Clemence, Xavier and Olivia assemble the scones with roasted strawberries and homemade ricotta.

Scones with roasted strawberries and ricotta.