Strawberry-Almond Scones

Makes 16

2¼ cups plus 1 tablespoon bread flour, divided
¼ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed
½ cup diced fresh strawberries
¾ cup sliced almonds, toasted
¾ cup strawberry yogurt
1 large egg, lightly beaten

• Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

• In a large bowl, whisk together 2¼ cups flour, sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs.

• In a small bowl, combine strawberries and remaining 1 tablespoon flour, tossing to coat. Add strawberries and almonds to flour mixture, stirring gently just until combined. Add yogurt, stirring until a dough begins to form.

• Turn out dough onto a lightly floured surface, and knead gently several times until a smooth dough forms. Using a rolling pin, roll out dough to a ½-inch thickness. Using a 2-inch fluted round cutter, cut 16 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet. Brush egg onto

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