Preheat your oven to 375 degrees Fahrenheit and line your baking tray with parchment paper.
In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
Add the cold butter cubes into the flour mixture and use a pastry cutter until it resembles coarse crumbs.
Fold in your chopped strawberries.
In a separate bowl, combine the egg and buttermilk and mix well.
Add your buttermilk and egg mixture into the flour mixture and combine until it becomes a dough.
Transfer your dough to a lightly floured surface, and form a round disc that is about 1 inch thick.
Using a sharp knife, divide the disc of dough into 8 equal portions.
Whisk the egg and milk together.
Place the scones on your prepared baking sheet and brush them with the egg and milk mixture.
Place the scones in the freezer for 20 minutes.
After 20 minutes, bake the scones for 20 to 22 minutes until golden brown.
While they are baking, combine the powdered sugar, heavy cream, and vanilla extract to make the drizzle.
Allow the scones to cool for about 20 minutes. Drizzle and serve.
