# What You’ll Need:
→ 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 until evenly distributed.
03 - Using a pastry blender or your fingertips, work the cold cubed butter into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces remaining.
04 - In a separate small bowl, whisk together heavy cream, egg, and vanilla extract until well combined.
05 - Pour the cream mixture over the dry ingredients and gently fold together with a fork until just combined. Do not overmix.
06 - Transfer dough to a lightly floured surface and knead gently 2-3 times. Pat into an even 1-inch thick circle.
07 - Cut the dough circle into 8 equal wedges. Place on prepared baking sheet and brush tops with additional heavy cream.
08 - Bake for 16-18 minutes until golden brown. Transfer to a wire rack to cool completely.
09 - While scones bake, toss sliced strawberries with sugar and lemon juice in a bowl. Let stand for at least 10 minutes to release juices and develop flavor.
10 - In a clean bowl, whisk Greek yogurt with honey and vanilla extract until smooth and creamy.
11 - Split each cooled scone horizontally. Spoon vanilla yogurt cream onto the bottom half, top with macerated strawberries and accumulated juices, then cover with the scone top. Serve immediately.
