Strawberry Scones

 

Strawberry Scones

Ingredients

Strawberry Scones

• 2 cups flour see note 1
• 1/4 cup + 1 teaspoon granulated sugar divided
• 1/4 cup light brown sugar lightly packed
• 1/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter frozen
• 1/2 cup chopped strawberries see note 2
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract 
• 1/2 cup honey vanilla Greek yogurt 
• 1 large egg
• 2 to 3 tablespoons heavy cream 

Glaze

• 2 tablespoons milk or heavy cream
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

• Freeze butter until completely frozen. Move oven rack to the lower third of the oven and preheat to 400°F. Line a large sheet pan with a silicone baking mat or parchment paper and set aside.
• In a large bowl, toss together flour (see note 1), 1/4 cup granulated sugar, brown sugar, baking soda, baking powder, and salt.
• Remove frozen butter from the freezer and grate it on the large holes of a cheese grater.
• Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry cutter (or 2 butter knives) until butter is worked into the flour. Add chopped strawberry pieces and gently mix to combine. Place in the fridge while working on the wet ingredients.
• In another bowl, mix together vanilla extract, almond extract, Greek yogurt, cream and egg. Whisk until well combined and smooth.
• Add the wet ingredients to the dry and mix with a fork until just combined. Use your hands to press the dough into a large ball. The dough will be slightly sticky, and it may seem dry like it won’t come together. Keep kneading and pressing gently into a ball and it will come together. The less you mix and knead, the better the texture will be.
• Using your hands, form the mixture into a 5.5 x 5.5-inch round disc, about 3/4th to 1-inch thick. Using a sharp knife, cut ball into 8 equal triangles. Don’t shimmy the knife into the scones; use decisive, swift cuts. Separate the 8 triangles and place on the prepared sheet pan about 1 inch apart.
• Remove scones from fridge and bake in the preheated oven until lightly golden around the edges and barely golden on top, about 14–16 minutes.
• Remove from oven and allow to stand on the sheet pan for 5 minutes. The steam is still cooking the insides! Allow scones to cool to room temperature, then drizzle the glaze on top with a spoon.
• For the glaze, whisk the milk or heavy cream, powdered sugar, and vanilla extract together until smooth. Add more milk/cream as needed, but you do want the glaze quite thick. (You will likely have leftover glaze, but it works best in this volume.)