Strawberry Yogurt Scones

1.	Preheat oven to 400°F. Line a sheet pan with parchment paper.
2.	In a large bowl, combine the flour, baking powder, soda, salt, sugar, and lemon zest. Add the cubed butter and use a knife or pastry blender to cut it into the dry ingredients until the butter is the size of small peas. Add the yogurt and strawberries and stir with a wooden spoon gently until just combined. Do not over mix.
3.	Bring the mixture together into a ball with your hands and on a lightly floured surface pat into a square 2 inches thick. Cut into 8 triangular scones. Place on prepared sheet pan and brush tops with egg wash.
4.	Bake until golden brown, about 15-18 minutes. Let cool on a wire rack.
5.	Make a glaze by combining the lemon juice and powdered sugar. Drizzle on the cooled scones.
6.	Scones are best the day they are made, but will keep in an air tight container at room temperature for up to 2 days.

	2 cups all-purpose flour (240 grams)
	1 teaspoon baking powder (4 grams)
	1 teaspoon baking soda (3 grams)
	½ teaspoon salt (2 grams)
	¼ cup granulated sugar (50 grams)
	Zest of 1 lemon
	⅓ cup unsalted butter , cold and cut into cubes (75 grams)
	1 cup plain yogurt (230 grams, 8 ounces)
	1 cup strawberries , sliced (160 grams)
	1 egg , lightly beaten for egg wash
	Juice of 1 lemon
	½ cup powdered sugar , sifted (70 grams)