In a pitcher, whisk together the buttermilk and large egg until fully combined.

In a bowl of a stand mixer, combine all-purpose flour, granulated sugar, baking powder, and fine sea salt. Mix on low speed until evenly blended.

Add cold, cubed unsalted butter and mix until the mixture resembles coarse crumbs.

Slowly pour the buttermilk and egg mixture into the flour mixture while mixing on low speed until a dough forms.

Gently fold in fresh strawberries.

Shape the dough into a round disc about 1-inch thick, wrap in plastic wrap, and refrigerate for 1 to 2 hours.

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

Cut the chilled dough into 8 wedges and place them on the baking sheet.

Bake for 15 to 18 minutes, or until golden brown.

Cool scones on a wire rack and prepare the glaze by whisking powdered sugar and lemon juice together.

Drizzle the glaze over warm scones before serving.