Ingredients

The following ingredients have 8 Servings
  • 2 cups all-purpose flour ((240 grams))
  • 1 teaspoon baking powder ((4 grams))
  • 1 teaspoon baking soda ((3 grams))
  • ½ teaspoon salt ((2 grams))
  • ¼ cup granulated sugar ((50 grams))
  • Zest of 1 lemon
  • ⅓ cup unsalted butter (, cold and cut into cubes (75 grams))
  • 1 cup plain yogurt ((230 grams, 8 ounces))
  • 1 cup strawberries (, sliced (160 grams))
  • 1 egg (, lightly beaten for egg wash)
  • Juice of 1 lemon
  • ½ cup powdered sugar (, sifted (70 grams))

Instruction

  • Preheat oven to 400°F. Line a sheet pan with parchment paper.
  • In a large bowl, combine the flour, baking powder, soda, salt, sugar, and lemon zest. Add the cubed butter and use a knife or pastry blender to cut it into the dry ingredients until the butter is the size of small peas. Add the yogurt and strawberries and stir with a wooden spoon gently until just combined. Do not over mix.
  • Bring the mixture together into a ball with your hands and on a lightly floured surface pat into a square 2 inches thick. Cut into 8 triangular scones. Place on prepared sheet pan and brush tops with egg wash.
  • Bake until golden brown, about 15-18 minutes. Let cool on a wire rack.
  • Make a glaze by combining the lemon juice and powdered sugar. Drizzle on the cooled scones.
  • Scones are best the day they are made, but will keep in an air tight container at room temperature for up to 2 days.