In a pitcher, whisk together the buttermilk and slightly beaten egg until well combined, then set aside.

In a stand mixer, mix the all-purpose flour, granulated sugar, baking powder, and fine sea salt until combined. Add the cold butter and mix on low until it resembles coarse crumbs.

Drizzle the buttermilk mixture into the dry ingredients gradually, mixing until just combined. Gently fold in the chopped strawberries.

On a lightly floured surface, turn out the dough and shape it into a round about 1 inch thick. Wrap in plastic wrap and chill for 1 to 2 hours.

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

Remove the dough from the refrigerator and cut it into 8 wedges, spacing them evenly on the prepared baking sheet. Bake for 15 to 18 minutes or until golden brown.

Once baked, let the scones cool on a wire rack. Prepare your glaze by mixing powdered sugar with lemon juice and drizzle over warm scones.