• Preheat oven to 400°F. Line a quarter or half sheet pan with parchment paper.

Make the dough:

• In a large bowl, combine the flour, sugar, lemon zest, baking powder, soda, and salt. Add the cubed butter and use a knife or pastry blender to cut it into the dry ingredients until the butter is the size of small peas.

  2 cups (260 grams) all-purpose flour, ¼ cup (50 grams) granulated sugar, 1 tablespoon lemon zest, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 6 tablespoon (grams) butter
• In a separate bowl, whisk yogurt with egg and vanilla. Add to the dry ingredients and mix with a spoon or spatula until the dough starts to come together. Sprinkle strawberries over the mixture and gently fold everything together. (Do not over mix, it will still be quite loose at this point.)

  ¾ cup (195 grams) Greek yogurt, 1 large egg, 1 teaspoon vanilla extract, 1 cup (170 grams) chopped strawberries

Shape the scones:

• Dump the shaggy mixture onto a well-floured counter and begin working it with your hands. It'll be quite sticky, so flour your hands and the dough as needed. Fold the mixture together until it holds, then use the bench scraper or knife to cut into 4 pieces.
• Stack those pieces on top of each other and pat or roll back down again. Repeat this 1 more time (This helps create flaky layers).
• Pat or roll into a square 1 ½ inches thick. Cut into 4 squares, then cut each square into 2 wedges, creating 8 scones total. Place on prepared sheet pan. (Placing them closer together or using a smaller pan keeps them soft, using a larger pan and spacing them out creates crisper edges.)
• Freeze for 15-30 minutes (recommended), then brush the tops with egg wash.

Bake and add icing:

• Bake until golden brown, about 21-24 minutes. Let cool slightly while you prep the glaze.
• Whisk together powdered sugar, lemon juice, and jam in a small bowl. Add more lemon juice a little at a time to get the right consistency. You want it thick, but so it still pours off a spoon.

  ½ cup (56 grams) powdered sugar, 1 tablespoon Fresh lemon juice, 1 tablespoon strawberry jam or preserves
• Spoon the glaze over the warm scones, letting the glaze drip over the edges some. Let the scones set up for a few minutes before serving.
• Scones are best the day they are made, but will keep in an air tight container at room temperature for up to 2 days.