2 to 4freshstrawberries hulled, washed and chopped
2 to 4tablespoons strawberry jelly, jam or preserves
2tablespoons honey, for drizzle
Instructions
In a small bowl mix flour, sugar, salt and baking powder. Cut in cold, cubed butter until mixture resembles coarse crumbs. Add strawberry-honey yogurt, beaten egg and vanilla extract. Mix until moistened.
Fold in chopped strawberries, turn onto a floured surface, knead gently 6 to 8 times, knead in a small amount of flour only if needed. Pat into a 6 inch circle, cut into 4 wedges. Separate and place on a baking sheet lined with parchment paper.
Lightly press your thumb in the top of each scone. Fill indentation with strawberry jelly, jam, or preserves. Drizzle with honey.
Bake at 425º for 12 to 15 minutes or until light brown.