# Components:
→ For the Scones
01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup heavy cream, plus more for brushing
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ For the Strawberries
09 - 1 pound fresh strawberries, hulled and sliced
10 - 2 tablespoons granulated sugar
11 - 1 teaspoon lemon juice
→ For the Vanilla Yogurt Cream
12 - 1 1/2 cups plain Greek yogurt
13 - 2 tablespoons honey or maple syrup
14 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
03 - Using a pastry blender or your fingertips, work cold cubed butter into the flour mixture until it resembles coarse breadcrumbs.
04 - In a small bowl, whisk together heavy cream, egg, and vanilla extract.
05 - Pour wet ingredients over dry mixture and gently combine with a fork until just united, being careful not to overwork the dough.
06 - Turn dough onto a lightly floured work surface and knead gently 2-3 times. Pat into a 1-inch thick circle.
07 - Cut dough into 8 equal wedges. Arrange on prepared baking sheet and brush tops with additional heavy cream.
08 - Bake for 16 to 18 minutes until golden brown. Transfer to a wire rack to cool completely.
09 - While scones bake, combine sliced strawberries with sugar and lemon juice in a bowl. Let sit for at least 10 minutes to release juices.
10 - In a clean bowl, fold together Greek yogurt, honey, and vanilla extract until smooth and well combined.
11 - Horizontally split each cooled scone in half. Spoon vanilla yogurt cream onto bottom half, distribute macerated strawberries over yogurt, and cap with scone top. Serve immediately.
