1. In a large bowl, whisk together flour, sugar, baking powder, baking soda & salt.
   2 cups all purpose flour, 1/3 cup white sugar, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt
2. Add cubed cold butter and blend into flour mixture using a fork or pastry cutter until the dough resembles course crumbs.
   6 tbsp. unsalted butter
3. In a small bowl, whisk together 1/2 cup buttermilk, vanilla and egg. Slowly add wet mixture to the flour mixture and mix until just combined. Gently mix in chopped strawberries.

   * Depending on the juiciness of the strawberries you may need to add up to 1/4 cup more flour if the dough is too wet. You should be able to handle it nicely with your fingers.
   1/2 cup buttermilk, 1 tsp. vanilla extract, 1 egg, 1 cup chopped strawberries
4. 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 freeze for 30 minutes.
5. 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 milk. Bake at 400 degrees for 13-15 minutes until edges and top are golden brown.
   1 tbsp. milk
6. Cool scones on a wire rack completely before glazing.

Strawberry Glaze

1. 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 15 minutes.
   1/2 cup chopped strawberries, 1 tbsp. white sugar
2. Drain the berries through a fine mesh sieve, reserving the juice for the glaze. You will end up with around a tablespoon of juice.
3. In a small bowl, whisk together strawberry juice, milk & powdered sugar. Start with 1 tbsp. of milk and add up to 1/2 tbsp. more until reaching the perfect consistency for drizzling.
   1 tbsp. milk, 1 cup powdered sugar
4. Drizzle glaze over cooled scones. Allow glaze to dry for 15 minutes.