5 tablespoons chilled butter, cut into small pieces
1 ounce freeze-dried strawberries
2/3 cup nonfat buttermilk
3/4 teaspoon vanilla extract
1/2 cup powdered sugar
2 1/2 to 3 teaspoons fresh lemon juice
Est. added sugars 14g
How to Make It
Preheat oven to 400°F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour,granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives (or your fingers) until mixture resembles coarse meal. Add strawberries; toss to combine. Combine buttermilk and vanilla; drizzle over flour mixture. Toss with a fork until dough comes together; knead lightly in bowl to bring dough together.
Turn dough out onto a lightly floured surface; pat dough out into a 7-inch circle. Cut dough into 8 equal wedges. Arrange dough wedges on a parchment-lined baking sheet. Bake at 400°F for 15 minutes or until lightly browned. Cool slightly.
Combine powdered sugar and lemon juice, stirring until thick and smooth; drizzle over scones.
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