Preheat the oven to 400°F.
Combine the dry ingredients: flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl.
Cut cold butter into tablespoon size pieces and add to flour mixture.
Use a pastry blender cut the butter into the dry ingredients until the butter forms pea-size pieces.
Make a well in the center of the flour/butter mixture and pour in buttermilk. Stir briefly to combine into a rough mixture
Gently stir the strawberries into the scone mixture.
Turn the dough out onto a lightly floured work surface and divide in half. Form each dough half into a circle and pat out to 3⁄4” thickness. Place each round on an ungreased cookie sheet, leaving 2-3” between the rounds
Score each round (cutting about 1⁄2 way down through the dough) into wedges
Bake at 400°F for 13-15 minutes or until the scone is cooked all the way through. Be aware that the strawberries add moisture to the scones and take extra caution that the center/bottom of the scones are cooked
Whisk together powdered sugar, cream, and almond extract to make drizzle. Add more cream until desired consistency is achieved.
Drizzle glaze over scones; it will form a dry skin after 20-30 minutes.
Storage:Store in an airtight container for 2-3 days or freeze for up to 1 month.