Whisk dry ingredients together and set aside.

Add cubed butter and work into the flour using either a pastry cutter or cold hands (i used my hands). The texture should be crumbly once butter has been worked through.

Mix in chopped strawberries.

In a medium bowl, whisk yogurt, sugar, egg and vanilla. Fold wet into dry until dough comes together. If dough feels too wet, add a tbsp at a time more flour. If it appears too dry and 1 tbsp of milk until it comes together.

Place parchment paper onto a cookie sheet. Lightly flour parchment. Place dough onto parchment and shape into a 10 inch (or so) circle. Use a bench scraper (or knife) to cut into 8 even scones. Seperate the scones onto the baking sheet as they will rise. Place the cookie sheet in the fridge while oven is pre-heating. Preheat the oven.

Sprinkle tops of the scones with turbinado sugar and bake for 25 minutes or until golden brown.

Serve with more yogurt, ice cream or whipped cream!