Preheat your oven to 400℉. Line a baking sheet with parchment paper.
In a large bowl, combine the flour, salt, baking powder, and sugar.
Add the cold butter and cut it into the flour mixture until it resembles small peas.
Mix in the chopped strawberries, ensuring they are well-coated.
In a small bowl, whisk together the egg and milk, then pour into the flour mixture.
Turn the dough onto a floured surface and shape into a round disk.
Cut the disk into 8 triangles and place them on the baking sheet.
Brush the tops with an egg wash and sprinkle with Turbinado sugar.
Bake for 20 to 30 minutes until golden brown.
In a bowl, whisk together the icing sugar and lemon juice until smooth and drizzle over the scones.
