# 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
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Cut in cold butter using a pastry blender or fingertips until mixture resembles coarse crumbs.
04 - In a small bowl, whisk together heavy cream, egg, and vanilla extract.
05 - Pour wet mixture over dry ingredients and mix gently with a fork until just combined, being careful not to overmix.
06 - Turn dough onto lightly floured surface and knead gently a few times. Pat into a 1-inch thick circle.
07 - Cut dough into 8 wedges and arrange on prepared baking sheet. Brush tops with additional cream.
08 - Bake for 16 to 18 minutes until golden brown. Transfer to wire rack to cool.
09 - While scones bake, combine sliced strawberries with sugar and lemon juice in a bowl. Let stand at least 10 minutes to release juices.
10 - Mix Greek yogurt with honey and vanilla extract in a bowl until smooth.
11 - Split cooled scones horizontally. Layer vanilla yogurt cream on bottom half, top with macerated strawberries and juices, then cover with scone top. Serve immediately.
