Follow these simple steps to bake your sweet and tangy strawberry cream scones to perfection:

1. Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well to ensure that the baking powder is evenly distributed.
3. Add the Butter: Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should remain small and pea-sized.
4. Prepare the Wet Ingredients: In a separate bowl, whisk together the yogurt, heavy cream, egg, vanilla extract, and lemon zest until well combined.
5. Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry mixture, stirring gently with a spatula until the dough just begins to come together.
6. Incorporate the Strawberries: Gently fold in the diced strawberries, being careful not to overmix the dough to avoid mashing the strawberries.
7. Shape the Dough: Transfer the dough onto a lightly floured surface. Gently knead the dough a few times until it holds together, then pat it into a circle about 1-inch thick.
8. Cut the Scones: Use a sharp knife to cut the dough into 8 wedges. Place the wedges onto the prepared baking sheet, leaving space between each scone.
9. Add Toppings: If desired, sprinkle the tops of the scones with a little sugar for added crunch and sweetness.
10. Bake the Scones: Bake in the preheated oven for 15-18 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.
11. Cool and Serve: Allow the scones to cool slightly on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.