Preheat the oven to 350°F. Line an 8" square baking dish with parchment paper.

Start by preparing the strawberry filling. In a large mixing bowl, toss the sliced strawberries with sugar, cornstarch, and lemon zest. Pour strawberries into the prepared baking dish.

Prepare the scone topping. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Add the cold cubed butter. Cut the butter into the flour using the tips of your fingertips until the butter pieces are about pea-sized. Drizzle over the cold milk, vanilla extract, and lemon juice. Use a wooden spoon or rubber spatula to combine until a soft dough forms. The texture shouldn't be too wet - you should easily be able to form it into a shape without sticking to your hands.

Divide the dough into 4 portions. Form the portioned dough into flat circles and top on the strawberry filling (see photos above for reference). Sprinkle turbinado sugar over dough. Bake for 40-45 minutes until golden brown and strawberries are bubbling.

Allow cobbler to cool for at least 30 minutes before serving. This helps the strawberry juices to set. If you're impatient like me, you can enjoy it right away!