Preheat oven to 400 degrees F. Line baking sheet with parchment paper. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar and lemon zest.
Add chilled butter cubes. Cut into flour using a pastry blender, two fork, or your fingers until mixture resembles coarse sand.
In a small bowl, whisk together egg, yogurt and buttermilk. Pour into dry mixture. Fold to combine. Midway through mixing, add chopped strawberries. Continue to fold until strawberries are evenly distributed.
Transfer dough to a lightly floured surface. Pat dough into a circle with a thickness of about 1 inch. Cut scones into desired shapes (rounds, triangles, squares).
Place cut scones onto prepared baking sheet, allowing at least 1 inch between scones.
Light brush top of scones with heavy cream and sprinkle with turbinado sugar. Bake for 18-20 minutes until scones have puffed up and the tops are golden in color.
Let scones cool slightly on baking sheet before transferring to wire rack to cool.Serve warm or room temperature with whipped cream, clotted cream or jam.