Preheat oven to 375°F. Set aside a lined baking sheet.
Whisk together the flour, salt, baking powder, and granulated sugar in a large bowl.
Add the butter, mixing it in using two forks or a pastry cutter.
Add the strawberries, coating them well in the flour mixture.
In a separate bowl, whisk together the vanilla extract, egg, and ⅔ cup of milk.
Pour the wet ingredient mixture into the large bowl with the flour mixture, mixing gently using a spatula until it is completely combined. Do not overmix the dough.
Using floured hands, shape the dough into an 8-inch circle on the baking sheet and cut into 8 triangular pieces. Make sure to separate the pieces on the baking sheet, so that they have room to expand and won’t stick to one another.
Bake the scones for 30-40 minutes, or until the edges are golden brown.
While the scones are baking, mix the powdered sugar and milk to make the glaze.
Remove scones from the oven, let cool, and then drizzle with glaze. Optional: serve with strawberry honey butter.
Serve immediately or store in an airtight container at room temperature for up to 2 days.