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1
For the scones:
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2
Preheat oven to 400 F and line a baking sheet with a silicone mat.
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3
In a large bowl mix together dry ingredients (flour, brown sugar, baking powder/soda and salt). Grate in butter with a cheese grater and then use forks to mix until you have a coarse dough. Fold in fruit. Set aside.
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4
In a smaller bowl, whisk together non-fat plain Greek yogurt, egg, vanilla, and half-and-half and then pour this mixture over the dry ingredients and use a spatula to combine. Don't overwork the dough.
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5
Use your hands to form the dough into a ball in the bowl. Dump the dough onto a parchment lined baking sheet. Flour your hands and shape the dough into an 8 inch disc. Cut into 8 wedges with a very sharp knife, cleaning the knife after each cut (if some of the dough has stuck to it).
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6
Bake for 20 minutes or until lightly golden.
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7
Remove from oven and separate the wedges, again, using a very sharp knife. Some parts might still be gooey. Just use a gentle hand and use the knife to separate the pieces. Bake for an additional 5-10 minutes or until golden. (After the first 5 minutes, I broke up the scones again, because the middle hadn't quite separated enough.) Remove from oven.
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8
Let them cool before drizzling with the glaze.
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9
For the glaze:
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10
Whisk together powdered sugar, heavy creamy, and vanilla extract until combined!
