Mixed Berry Scones

For the scones:
Preheat oven to 400 F and line a baking sheet with a silicone mat.

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.

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.

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).

Bake for 20 minutes or until lightly golden.

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.

Let them cool before drizzling with the glaze.

For the glaze:
Whisk together powdered sugar, heavy creamy, and vanilla extract until combined!