Oh my goodness, I cannot even attempt to explain to you how delicious these are! Admittedly, I don't have a lot of scone experience, eating or making, but these are divine! My recipe is slightly adapted from the one at What's Cookin, Chicago. I've seen several strawberry lemon scone recipes, but I liked the idea of using yogurt instead of milk or cream. Instead of plain yogurt, I thought vanilla yogurt would add a deeper flavor of creamy goodness. I think I was right. Yum, yum, yum.
Strawberry Lemon Scones
2 C all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1/4 tsp each, salt and baking soda
4 Tbsp cold butter, cubed
zest of 2 lemons
6oz cup of vanilla yogurt
1/4 C milk, half-and-half, or cream
1 C chopped fresh or frozen strawberries (don't thaw if using frozen)
lemon juice and powdered sugar for a glaze, optional
1. Preheat oven to 450 and line a baking sheet with parchment paper
2. Whisk together flour, sugar, baking powder, salt, baking soda and lemon zest. With a pastry blender, or just by pinching and squeezing with your fingers, cut in the butter until the mixture resembles coarse crumbs. Stir in Strawberries. Add yogurt and milk, stirring until it just begins coming together in a ball. It should still look kinda shaggy and flour-y.
3. Turn dough out onto a lightly floured work surface, and knead together gently with your hands a few times. Pat dough out into a circle about 1" thick. Cut into 8 wedges and place on the prepared baking sheet.
4. Bake for 12-15 minutes, or until tops are lightly golden and scones feel fairly firm when tops are gently pressed. If thy don't seem done inside but the tops are browned, chances are they are too thick. (I do this a lot.) Just reduce the oven temp to 375 and bake a few minutes more. You can cover them loosely with foil if you think they are getting too browned on top. Remove to a wire rack to cool.
5. While scones are still warm, whisk together some lemon juice and powdered sugar to make a glaze to drizzle over the top. Juice from 1/2 to 1 of the lemons and about 1/2-1 cup of powdered sugar should be good. Keep it kinda thick, or it will just run right off and make a mess. Slide the parchment from the baking sheet under the cooling rack to catch drips.