INSTRUCTIONS

1. Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. 
2. Whisk 1/2 cup plain yogurt, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the add-ins, then mix together until everything appears moistened.
3. To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons yogurt. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges. For smaller scones, press dough into two 5-inch discs and cut each into 8 wedges. 
4. Brush scones with egg wash for extra crunch, sprinkle with coarse sugar if preferred.
5. Place scones on a parchment lined baking sheet and bake for 18-22 minutes at 400°F (204°C). Remove when scones are golden brown around the edges and lightly browned on top. Larger scones take closer to 25 minutes. Remove from the oven and cool for a few minutes. 
6. Glaze with a simple icing sugar and water glaze if desired.