• Preheat oven to 425℉. Line a large cookie sheet with parchment paper. Set aside.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• Use a box grater to grate the butter directly into the bowl of flour. Use a rubber spatula or your hands to mix the butter into the flour. You want to just coat them with the flour mixture. Avoid breaking up the butter pieces.
• Mix in the strawberries to coat them with flour.
• In a separate small bowl, whisk together the sourdough starter, milk, vanilla extract, and lemon zest.
• Pour the wet ingredients over the dry ingredients. Use a rubber spatula or wooden spoon to gently stir the mixture until it forms a shaggy dough and starts to hold together. The dough will appear dry at first. Do not add extra liquid.
• Gently knead the dough 8-10 times or until it mostly holds together. Do not over work the dough. It is okay if it still appears to have areas that are slightly crumbly.
• Transfer the dough to a lightly floured work surface. Use floured hands to shape the dough into an approximate 8 inch round.
• Cut the dough into 8 equal sized wedges using a large knife or bench scraper.
• Transfer the scones to a large prepared baking sheet, spacing 2 inches apart.
• Bake the scones at 425℉ for 5 minutes. Reduce the temperature to 375℉. Bake for another 10-12 minutes or until they become slightly golden brown on the top and bottom.
• Allow to cool before drizzling with glaze.

To Make the Vanilla Glaze

• Whisk the powdered sugar, melted butter, water, and vanilla extract in a small until smooth.
• Use a small spoon to drizzle the glaze over the tops of the scones. If the glaze becomes too thick, add a few drops of water to slightly thin it.