Servings: 12 •
Serving Size: 1 Scone •
Calories: 134 •
Fat: 5 g •
Saturated Fat: 3 g •
Carb: 18 g •
Fiber: 1 g •
Protein: 4 g •
Sugar: 1 g •
Sodium: 110 mg
In a large bowl, combine the flour, baking powder, and 3 tbsps. sugar (or sweetener) until well blended.
Add in the butter until the mixture resembles the grainy texture of cornmeal.
I used the whisk attachment on my stand mixture on a medium speed until the right consistency was reached. But you could also use the back of a knife or maybe even a food processor.
Add in the milk, greek yogurt, and egg. Combine together until a smooth dough has formed.
Finally, toss in the strawberries and fold into the dough. You don’t want to mix too thoroughly or the dough will turn pink!
Yes, the dough will be very wet and sticky.
Scoop the dough out onto a well floured surface.
Coat your hands with flour and knead the dough, adding in a bit more flour until the dough is still soft, but easier to work with.
Form the dough into a ball and place it onto the prepared baking sheet. Pat it down with your hands into a half inch hall circle.
Lightly flour the surface of the dough and a knife. Carefully cut the dough into 12 wedges (as best you can.)
Sprinkle on the remaining sugar (or sweetener.)
Place in the oven and bake for 18-20 minutes, or until the edges are turning golden brown and the middle is set.
Remove from the oven and allow to cool slightly.
Cut and serve warm with jam, cream and some tea!