In a medium bowl, whisk together the buttermilk and egg until smooth. Set aside.

In a stand mixer, combine the flour, sugar, baking powder, and salt. Mix on low speed.

Cut the cold butter into small cubes and add to the flour mixture. Mix until it resembles coarse crumbs.

Gradually pour the buttermilk mixture into the flour mixture while mixing on low. Fold in the strawberries.

Transfer the dough onto a floured surface, shape into a 1-inch thick round, wrap in plastic wrap, and refrigerate for 1-2 hours.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Once chilled, slice the dough into 8 wedges and place on the prepared baking sheet.

Bake for 15-18 minutes or until golden brown on top.

Let cool on a wire rack for about 10 minutes. Whisk together the powdered sugar and lemon juice for the glaze and drizzle over the scones.

Serve warm and enjoy!