Preheat oven to 425°F. Line baking sheets with parchment paper.
To make lemon sugar, put 2 Tbsp. of sugar in a small bowl and zest the lemon directly into the bowl of sugar. Mix sugar and lemon zest together with a fork until well combined and fragrant. Set aside.
Whisk together yogurt, 1 Tbsp. lemon juice, egg and vanilla. Set aside.
Combine flours, 1/4 cup sugar, salt, and baking powder in a large bowl. Add small chunks of cold butter. Cut into dry mixture with pastry blender or fork until the size of small peas. Add strawberries to dry ingredients and toss together with a fork until strawberries are coated. Add wet ingredients into dry and stir just until barely combined.
Turn dough onto lightly floured surface and knead gently 4-5 times. Pat dough into an 8 inch circle. Cut the dough into eight wedges and place on lined baking sheets.
Brush tops with remaining 1 Tbsp. lemon juice and sprinkle with lemon sugar.
Bake for 15 minutes or until golden browned. Cool for a few minutes and serve.
These scones are best eaten the day they are baked. So freeze any dough (prior to brushing with lemon and sprinkling lemon sugar) you won’t be eating. Frozen scones can be baked without thawing: just brush with lemon juice, sprinkle with lemon sugar and bake a few minutes longer.
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