Instructions

• Preheat oven to 400 degrees. If using a scone pan, lightly grease it. If you're not using a scone pan, line a baking sheet with parchment paper.
• In a medium bowl, whisk together all of the dry ingredients. (see note below for Food Processor method)
• Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal. (See note below for Food Processor method). Gently mix in the diced strawberries
• In a small bowl, whisk the yogurt and egg until smooth. Using a wooden spoon or spatula, gently stir yogurt mixture into flour mixture until large dough clumps form (be careful not to squish all the berries). Use your hands to press the dough against the bowl into a ball. The dough will be crumbly at first, but as you press, the dough will come together. (If your dough is too dry, add up to 2 tablespoons of milk, 1 teaspoon at a time until the dough comes together)
• If you're not using a scone pan, place dough ball on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Or, gently press the dough evenly into the scone pan. Bake until golden, about 15 minutes. Cool for 10 minutes and prepare the glaze.
• In a medium bowl, prepare the glaze by mixing together all of the glaze ingredients. Whisk until smooth. Drizzle over the warm scones and enjoy - they will literally melt in your mouth.