Preheat oven to 350°F. In a small bowl whisk together egg, yogurt, milk and orange zest until blended. Set aside. Using a food processor combine flour, sugar, baking powder and salt. Add butter to flour mixture and pulse until the butter incorporates and resembles small peas. Transfer to a large bowl. Add the wet ingredients and the strawberries until a sticky dough forms. Knead just until all dry ingredients are incorporated. Transfer to a well floured surface. Gently pat into one 8-inch to 9-inch circle or two 4-inch to 5-inch circles. Cut into 6 to 8 wedges. Place on parchment lined baking sheet. Bake for 15 to 18 minutes or until golden brown. Cool for 5 minutes before serving.
Makes 6 to 12 scones.