Preheat oven to 425ºF. Line a baking sheet with parchment paper.
In a small bowl, whisk together yogurt, milk, egg, and vanilla; set aside. Put flours, sugar, baking powder, and salt in a food processor and pulse until mixed. Add small chunks of butter and pulse until the butter is pea-sized. Put butter-flour mixture in a large bowl. (To mix by hand, simply cut butter into mixture with a pastry blender, or fingers.) Add strawberries to the dry ingredients and toss together until strawberries are coated.
Pour the wet ingredients into the dry and stir until just combined. Pour dough out onto a well-floured pastry mat or counter top and pat into a circle, about 8-inches wide. Cut the dough into eight wedges and place them on prepared baking sheet. Set aside.
To make lemon sugar, combine 2 Tbsp. sugar and lemon zest in a small bowl with a fork until well combined and fragrant. Brush the tops of the scones with milk and sprinkle with lemon sugar. Bake in a 425˚F oven for 15 minutes or until lightly browned. Cool slightly, then serve.
You may wrap and freeze shaped scones before topping to bake later. Do not thaw; just brush frozen scones with milk, top, and bake as directed, with a few extra minutes if needed.