Strawberry Yogurt Scones

Von Ambitious Kitchen · 50 Min.

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Zubereitung

1. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Rub in the very cold diced butter until it looks like pea-sized clumps, freezing the mixture for 5 minutes if the butter softens.
3. In a medium bowl, whisk the Greek yogurt, 4 tablespoons (60 g) of the milk, and the vanilla and almond extracts. Pour into a well in the dry ingredients and stir until a moist, sticky dough forms. Add 1–2 more tablespoons of milk if too dry, or 1–2 more tablespoons of flour if too wet.
4. Toss the diced strawberries with 1 tablespoon flour, then fold gently into the dough until evenly distributed.
5. On a lightly floured surface, knead the dough a few times until it just comes together. Pat into an 8-inch circle about 3/4 inch thick. Cover and chill 15–20 minutes in the freezer or 1 hour in the fridge.
6. Meanwhile, preheat the oven to 400°F.
7. Cut the dough into 8 wedges and arrange them on the lined sheet at least 2 inches apart. Brush the tops with 2 tablespoons milk.
8. Bake 20–25 minutes, until the tops are golden brown. Cool on the sheet 5–10 minutes, then move to a wire rack if desired.
9. Blend the freeze-dried strawberries in a high-powered blender to a fine powder. Mix the powder with the powdered sugar and 1 tablespoon milk to a thick glaze that still drizzles, adding more milk only a little at a time.
10. Drizzle the glaze over the cooled scones and garnish with extra crushed freeze-dried strawberries if you like. Store covered at room temperature for 1–2 days, then refrigerate for up to 5 days.

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