In a large measuring pitcher, whisk together the buttermilk and the beaten egg until well combined. Set it aside.

In the bowl of a stand mixer, combine the all-purpose flour, 2 tablespoons of sugar, baking powder, and fine sea salt. Mix these dry ingredients on low speed for about 30 seconds.

Add the cold, cubed unsalted butter into the dry mixture. Mix on medium speed for about 1-2 minutes until the mixture resembles small pea-sized bits.

Slowly pour the buttermilk mixture into the bowl with the flour mixture. Use a spatula to gently fold until the dough just comes together, being careful not to overmix. Gently fold in the chopped strawberries.

Transfer the scone dough onto a floured surface and shape it into a 1-inch thick round. Wrap the dough tightly in plastic wrap, and refrigerate it for 1-2 hours.

While the dough chills, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

After the dough has chilled, remove it from the fridge and cut the dough into 8 equal wedges. Space them evenly on the prepared baking sheet.

Bake the scones in your preheated oven for 15-18 minutes or until they are golden brown and have risen nicely.

Transfer the scones to a wire rack to cool completely. Mix the powdered sugar with lemon juice until smooth to create the glaze and drizzle it over the cooled scones.