Strawberry Scones

Submitted by Kristi Goldsberry

Ingredients:

1 lg. egg

1/4 c. plain or vanilla yogurt

1/2 c. milk

1 t. orange or lemon zest

2 1/4 c. flour

1/4 cup sugar, plus more for sprinkling

1 T. baking powder

1/2 t. salt

8 T. cold unsalted butter, cut into pats

1 heaping c. diced fresh strawberries

Directions:

1. In a small bowl, whisk egg, yogurt, milk, and zest until blended. Set aside.

2. In the bowl of a food processor combine the flour, sugar, baking powder, and salt. Pulse briefly to blend. Add butter pats to dry ingredients and pulse several time times until mixture is rough--about the size of small peas.

3. Transfer to mixing bowl. Add strawberries to flour mixture and toss to coat. Add wet ingredients to bowl with dry ingredients and gently fold together with fork or spatula until a sticky dough has formed. Knead just until all ingredients are incorporated and the dough is cohesive. (If necessary, add milk 1 T. at a time until dough is formed.)

4. Transfer to well-floured surface and pat into disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Slice into 8 wedges.

5. Bake at 425 F. on a parchment-lined baking sheet. Bake until lightly browned on top--about 15 minutes. Cool a few minutes before serving.