Preheat your oven to 425°F.

In a medium bowl, sift or whisk together your flour, salt, sugar, and baking powder.  Cut in your cold butter using your preferred method until the mixture has a rough, almost cornmeal-like texture; you could

Option 1:  rub the chilled butter into the dry ingredients using your hands

Option 2:  mix butter and dry ingredients together using a pastry cutter

Option 3:  mix butter and dry ingredients in a food processor, then return to your medium bowl for the next steps

In a small bowl, beat together your milk and the two eggs, then mix in the vanilla extract.  Add your wet ingredients and strawberries to the dry and combine, stirring together until the mixture has absorbed all of the liquid.  Give the dough some gentle kneading until it's smooth, then pour out onto a sheet of parchment paper.

Divide the dough into two balls, then roll each ball to about ¾" thickness and shape into roughly 6" rounds.  Cut each round into six pie-shaped wedges, then transfer the parchment paper to a baking sheet.  Bake until golden brown, about 22-25 miutes.

In a small bowl or cup, mix together the powdered sugar and the vanilla extract.  Slowly add the lemon juice, mixing until you get a wet but "firm" glaze that won't get absorbed by the scones.  Drizzle over scones.