• In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.
• Add cubed cold butter and blend into flour mixture using a fork or pastry cutter until the dough resembles course crumbs.
• In a small bowl, whisk together ½ cup buttermilk, vanilla and egg. Slowly add wet mixture to the flour mixture and mix until just combined. Gently mix in chopped strawberries.
• Pour dough onto a floured surface and shape into an 8 inch circle, being careful not to handle the dough too much. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.
• After dough is chilled, cut dough into 8 triangles and place on a parchment lined baking sheet at least 2 inches apart. Brush each scone with buttermilk. Bake at 375 degrees for 18-20 minutes until edges and top are golden brown.
• Cool scones on a wire rack completely before glazing.

Strawberry Glaze

• While the scones are baking, combine chopped strawberries and white sugar in a small bowl. Smash the strawberries with a fork and allow to sit for 10-15 minutes.
• Drain the berries through a fine mesh sieve, reserving the juice for the glaze. You will end up with around a tablespoon of juice.
• In a small bowl, whisk together strawberry juice, milk & powdered sugar. Start with 1 cup of powdered sugar and add up to ½ cup more until reaching perfect consistency for drizzling.
• Drizzle glaze over cooled scones. Allow glaze to dry for 15 minutes. Store scones in an airtight container for 2-3 days.