In a small bowl, whisk together the buttermilk and egg until well combined.

In a stand mixer, combine the flour, baking powder, sugar, and salt and mix on low speed for about 30 seconds.

Add the cold butter cut into cubes and mix on low speed until the mixture resembles pea-sized crumbs.

Drizzle the buttermilk mixture into the flour mixture while mixing on low speed until just combined.

Gently fold in the chopped strawberries using a spatula.

Shape the dough into a 1-inch thick round, wrap in plastic wrap, and refrigerate for 1-2 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, placing them on the baking sheet with space between.

Bake the scones for 15-18 minutes or until golden brown and cool on a wire rack.

In a small bowl, whisk together powdered sugar and lemon juice until smooth to prepare the glaze.

Once cooled, drizzle the glaze over the scones.