Strawberry Scones

Ingredients:

• 1 large egg
• 1/4 cup plain or vanilla yogurt
• 1/2 cup milk
• 1 tsp. orange or lemon zest
• 2 1/4 cups all-purpose flour
• 1/3 cup sugar, plus more for sprinkling
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 8 tbsp. cold unsalted butter, cut into small pieces
• 1 heaping cup diced fresh strawberries

Directions:

1. In a small bowl, whisk together the egg, yogurt, milk, and citrus zest until blended;  set aside.  In a bowl of a food processor combine the flour, sugar, baking powder, and salt.  Pulse briefly to blend.  Add the butter pieces to the bowl with the dry ingredients and pulse several times to cut the butter into the flour, until the largest butter pieces are the size of small peas.  Transfer the mixture to a large mixing bowl. 
2. Add the strawberries to the flour mixture and toss to coat.  Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula with a sticky dough has formed.  Knead just a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.  (Only if absolutely necessary, add more milk 1 tablespoon at a time to hydrate the remaining dry ingredients.)
3. Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter.  Sprinkle lightly with additional sugar.  Slice the disc into 8 wedges.
4. To bake the scones, preheat the oven to 425 degrees.  Line a baking sheet with a silicone baking mat or parchment paper.  Place the shaped scones on the prepared baking sheet until lightly browned on top, about 15 minutes.  Let cool a few minutes before serving.
5. To freeze, transfer the baking sheet with the shaped scones to the freezer and let them chill until they are firm, 30-60 minutes.  Wrap the scones individually and store in a freezer-safe bag until ready to bake.  Bake as originally indicated, adding a few minutes to the baking time.