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  • 2 cups (246g) white flour
  • 1/4 cup (48g) + 1 teaspoon white sugar, divided
  • 1/4 cup (49g) light brown sugar, lightly packed
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 8 tablespoons (113g) unsalted butter, frozen
  • 1/2 cup (75g) chopped strawberries
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 1/2 cup (115g) full-fat honey vanilla Greek yogurt 
  • 1 large egg
  • Optional: 2-3 tablespoons heavy cream


  • 2 tablespoons milk or heavy cream
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon vanilla extract


  1. PREP: Freeze 1 stick (8 tablespoons) of butter until completely frozen. Move the oven rack to the lower third of the oven and preheat to 400 degrees F. Line a large sheet pan with a nonstick liner or parchment paper and set aside.
  2. DRY INGREDIENTS: In a large bowl, toss together the flour (See Note 1), 1/4 cup white sugar, brown sugar, baking soda, baking powder, and salt.
  3. GRATE BUTTER: Remove the frozen butter from the freezer and grate it on the large holes of a cheese grater.
  4. CUT BUTTER INTO DRY INGREDIENTS: Working quickly, cut the frozen butter pieces into the dry ingredients with a pastry blender (r two butter knives) until the butter is worked into the flour. Add in the chopped strawberry pieces and gently mix to combine. Place in the fridge while working on the wet ingredients.
  5. WET INGREDIENTS: In another bowl, mix together the vanilla extract, almond extract, Greek yogurt, and egg. Whisk until well combined and smooth.
  6. COMBINE WET AND DRY: Add the wet ingredients to the dry and mix until just combined with a fork. Use your hands to press the dough into a large ball. The dough will be slightly sticky and it may also seem dry like it won’t come together. Keep kneading and pressing it gently into a ball and it will come together. Keep in mind, the less you mix and knead, the better the texture will be. (See Note 3)
  7. FORM SCONES: using your hands, form the mixture into a 5.5 x 5.5 inch round disc that is about 3/4th to 1 inch thick. Using a sharp knife, cut ball into 8 equal triangles. Don’t shimmy the knife into the scones, instead cut in decisive swift cuts. Separate the 8 triangles and place on the prepared cookie sheet about 1 inch apart.
  8. CHILL: If desired, brush the tops of the scones with heavy cream (using a pastry brush) and sprinkle with the remaining 1 teaspoon of sugar. Place the sheet pan with the scones in the fridge and chill for 20 minutes.
  9. BAKE: Remove scones from fridge and place in the preheated oven. Bake until lightly golden around the edges and barely golden on top, about 14-16 minutes.
  10. COOL: Remove from the oven and allow to stand on the sheet pan for 5 minutes. The steam is still cooking the insides! Allow scones to cool to room temperature and then drizzle the glaze on top with a spoon.
  11. GLAZE: For the glaze, whisk the milk or heavy cream, powdered sugar, and vanilla extract together until smooth. Add more milk/cream as needed, but you do want the glaze quite thick. (You will likely have leftover glaze, but it works best in this volume.)

Available at the Oakmont Farmer’s Market 6/8:

Strawberries available from Blueberry Hill Farm

-Greek yogurt available from Conebella Farm

-Eggs available from Lindenhof Farm