Preheat the oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper.

In a liquid measuring cup, whisk together the egg, yogurt, milk and lemon zest; set aside. Combine the flour, sugar, baking powder, and salt in a large mixing bowl. Using a pastry blender, cut the butter into the flour mixture until the butter pieces are no larger than the size of small peas. (If you prefer, you could also combine the dry ingredients and butter in a food processor and pulse to blend.)

Add the strawberries to the flour mixture and toss to coat. Add the wet ingredients to the bowl with the dry ingredients and gently fold together with a fork or spatula until a sticky dough has formed. Knead the dough a few times to ensure that all the dry ingredients are incorporated and the dough is cohesive.

Transfer the dough to a well floured work surface and pat into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Cut the disc into 8 wedges.

Place the shaped scones on the prepared baking sheet and bake until lightly browned on top, about 15 minutes. Let cool 5 minutes before serving.