Preheat the oven to 400 degrees and prepare a baking sheet with either a silicone baking pad or a sheet of parchment paper. 

In a medium sized mixing bowl, combine the flour, sugar, baking powder and salt. Cut the butter into small pieces and add to the flour. Using a pastry blender or your fingers, cut the butter into the flour until the mixture is crumbly and no large lumps remain. 

Stir the strawberries and lemon zest into the flour. In a small bowl, beat together the egg and milk. Pour the mix mixture over the flour and stir until completely combined. The dough should come together into a loose, somewhat sticky mass. 

Transfer the dough to the prepared baking sheet and with floured hands, pat into a 9 inch round. Cut the round into 8 wedges, separating them slightly. 

Bake for 23-27 minutes or until golden brown. Remove to a wire rack to cool. 

While the scones are cooling, in a small bowl, whisk together the powdered sugar and lemon juice until the glaze is nice and smooth and no lumps remain. 

Drizzle the lemon glaze over the cooled scones and enjoy!