Fluffiest Greek Yogurt Strawberry Scones

Preheat the oven to 400°F. Line baking sheet with parchment paper. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine on low speed flour, sugar, baking powder, cardamom and salt. Blend in the cold diced butter at low speed until butter is in pea-sized pieces (about 30 seconds or so).

In a measuring cup, gently whisk the eggs with vanilla extract, milk (or heavy cream) and yogurt and pour into the flour mixture just until blended.

Toss the diced strawberries in flour to coat and then fold in the diced strawberries. The dough will be sticky.

Lightly dust a flat surface with flour. You will want to add some flour to your hands too. Work the dough into a ball and then flatten into a round, making it about 3/4 inch to 1 inch thick. Cut the round into wedges to make the scones. Then brush egg wash over each section, sprinkle with a little sugar.

Carefully transfer scones to the baking sheet. I like to use a spatula to help. Bake for 18-21 minutes, or until tops of scones are browned. Once the scones have cooled you can drizzle on the glaze by mixing the powdered sugar and milk together (optional).