Description
Easy like a Sunday morning …
Ingredients
- 3-¼ cups Flour
- ⅔ cups Sugar
- ½ teaspoons Salt
- 1 Tablespoon Baking Powder
- ½ teaspoons Baking Soda
- 1 stick Cold Unsalted Butter, Cut Into Small Cubes
- 1 cup Plain Yogurt
- 2 Tablespoons Milk
- 1-½ teaspoon Vanilla Extract
- 1 whole Large Egg
- 1 cup Strawberries, Diced
- ½ cups White Chocolate Chips
- 4 Tablespoons Melted Butter
- Sugar For Sprinkling
Preparation
In a large bowl add the flour, sugar, salt, baking powder, and baking soda and whisk the ingredients together. Make a well in the middle of the dry ingredients and cut in the cold butter. Use a fork or pastry cutter to blend the butter into the flour mixture until the flour mixture looks like thick clumps of sand. Then make another well (hole) in the middle of the bowl once again.
In a small bowl mix the yogurt, milk, and vanilla extract together. Pour the liquid into the middle of the bowl and take both hands to mix the liquid with the flour mixture until well mixed. Mix in the egg, still using your hands. Add the strawberries and the white chocolate chips and use your hands to mix all the ingredients together. The dough will still feel slightly wet. This is okay.
Once all ingredients are well mixed, set the bowl aside for 5 minutes so the flour can absorb more of the liquid.
Dust a clean and flat work surface with a little flour then turn the dough out of the bowl onto the floured surface. Sprinkle the top of the dough with a little more flour and delicately knead the dough 2-3 times. Pat the dough into a round 1-inch thick circle.
Use a serrated knife or pizza cutter and cut the circle of dough into triangles. Place the triangles on a baking sheet lined with parchment paper. Put the baking sheet(s) in the refrigerator for 15 minutes. Preheat oven to 375 F.
Remove baking sheets from the refrigerator. Brush some of the melted butter on top of each triangle of dough, sprinkle with some sugar, and bake for 15-20 minutes or until golden brown and set at the edges. Remove pan from oven. Allow to cool for 10 minutes before serving.
