Strawberry Shortcake Scones

ingredients

1
Preheat oven to 400°F. In a large bowl mix flour, sugar, baking powder, baking soda, and salt. With your fingertips, rub butter into flour mixture until pea-sized.
2
In a small bowl, mix yogurt, milk, and egg yolks; add to flour mixture with sliced strawberries. Stir with a fork until evenly moistened, then press into a ball. On a lightly floured surface, knead until dough forms a smooth ball, 5 to 10 turns. Spoon about 1/4 cup dough onto a baking sheet and sprinkle with sugar.
3
Bake in a 400°F oven until golden, 12 to 15 minutes. Transfer to cooling racks.
4
To freeze, place cooled scones in a large zip-top bag and freeze for up to three months. When you’re ready for one, thaw it in the microwave or at room temperature and heat in oven or toaster oven at 325°F for 3 to 5 minutes.

Source: http://ericksonblog.com/blog/juliaboyle/still-sconing/