1 large egg
1⁄4 cup yogurt
1⁄2 cup milk
zest from 1 lemon
21⁄4 cups all-purpose flour
1⁄4 cup sugar, plus more for sprinkling
1 tbsp. baking powder 1⁄2 tsp. salt
8 tbsp. cold unsalted butter
1 heaping cup fresh strawberries
Pre-heat the oven to 425 degrees.
Dice strawberries. In a small bowl, whisk together the egg, yogurt, milk and lemon zest; set aside.
In a large bowl, combine the flour, sugar, baking powder and salt.
Whisk all ingredients together. Cut 1 stick of butter into 8 pieces and add them to the flour mixture. Start kneading the dough until the butter is incorporated into the flour mix, and the butter pieces are the size of peas. Add the diced strawberries and coat them well with the flour mix. Add the wet ingredients to the bowl and gently mix everything together.
Sprinkle a countertop with flour and turn the dough on the countertop. Pat it down into a disc about 8-inches in diameter. Sprinkle lightly with additional sugar. Slice the disc in 8 wedges.
Place the scone wedges on a baking sheet and bake about 15-17 minutes, until they turn lightly brown on top.