Scones:

1. Preheat the oven to 425˚ F. Line a baking sheet with a silicone baking mat or parchment paper.
2. In a small bowl, whisk together the egg, yogurt, milk, and lemon zest until blended; set aside.
3. Mix together flour, sugar, baking powder, and salt. Add the butter pieces to the bowl with the dry ingredients, and using a pastry blender (if you don’t have a pastry blender, you can use two knives or just your hands,) cut the butter into the flour until the largest butter pieces are the size of small peas.
4. Add the strawberries to the flour mixture and toss to coat.
5. Add the wet ingredients to the bowl with the dry ingredients and gently fold together until a sticky dough has formed. Knead just a few times to ensure that all the dry ingredients are incorporated, and the dough has come together. The dough will be very sticky.
6. If your dough seems to dry, add more milk one tablespoon at a time to hydrate the remaining dry ingredients. If your dough seems too wet, add about 1/4 cup more flour. (but not too much – the dough should be on the sticky/wet side. It’s part of what makes them so moist and tender.)
7. Transfer the dough to a well-floured work surface and pat it into a disc about 7-8 inches in diameter. Sprinkle lightly with additional sugar. Slice the disc into eight wedges.
8. The dough is wet, so you will need to use a floured spatula to transfer the shaped scones to the prepared baking sheet. (Reshape a bit if needed.) Bake until lightly browned on top, about 13 to 15 minutes. 
9. Let cool a few minutes on the baking sheet and then transfer the strawberry scones to a cooling rack.
10. Let scones cool completely before adding glaze.

Glaze:

1. In a medium bowl, whisk together the powdered sugar, cream, and vanilla.
2. Spoon over the cooled scones and serve.