I’m still on my scone mission, and I must say I’m getting closer to creating the perfect recipe. Before I begin, though, I have to clarify that I’m not creating a traditional crumbly scone. I’m looking for a scone, shortcake, biscuit hybrid–a sciscuit? If you have name ideas, pass them on. I think I’m going to go with shortcake scone.

Back to today’s baking. I whipped up some plump strawberry scones/sciscuits/whatever, derived from an English shortcake recipe. Though they weren’t as dense as I was hoping, they hit the mark in all other qualities: Moist? Check. Buttery? Check. Sweet? Check. Fluffy? Check.

Recipe: Strawberry Shortcake Scone

2 1/2 cups all-purpose flour
3/4 to 1 cup sugar
2 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup cold butter, cut into chunks
1/3 cup low fat plain yogurt
1/3 cup milk
2 large egg yolks
2 cups sliced strawberries

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.

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.

Bake in a 400°F oven until golden, 12 to 15 minutes. Transfer to cooling racks.

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.