Preheat oven to 375 F. Line a baking sheet with parchment.
In a bowl, whisk together flour, sugar, baking powder & salt. Add butter & work it into flour mixture with your fingers until it resembles coarse meal.
In a small bowl, whisk together the lemon zest, egg & 1/2 cup buttermilk. Add to the flour mixture & lightly mix until dough just comes together. Do not OVERMIX.
Turn the dough out onto a lightly floured work surface. With lightly floured hands, gently pat the dough into a 7-inch round about 1/2-inch thick. Cut into 8 equal wedges.
Space the shortcakes evenly on the prepared baking sheet. Brush tops with remaining 1 Tbsp buttermilk & sprinkle with the almonds. Bake until golden brown, 12-15 minutes.
Filling
In a large bowl, combine the strawberries, sugar & orange zest & juice. Allow to stand until sugar is dissolved & the mixture is syrupy, about 15 minutes.
Serving
Split the shortcakes. Place the bottom halves of the shortcakes on serving plates & top evenly with the strawberry mixture & yogurt. Cover with shortcake tops. Serve.
Recipe Notes
Instead of cutting your shortcakes into wedges, you could bake them in tart molds for a fancier look.