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 ¾” thickness. Place each round on an ungreased cookie sheet, leaving 2-3” between the rounds.
Score each round (cutting about ½ 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.
In order for the scones to cook all the way through without the tops getting too dark, it is important that the scone rounds are not too thick - be sure they are no more than ¾” thick.
The buttermilk adds moisture to the dough. You can also use regular milk.
The strawberries add quite a bit of moisture; don’t add more than 1 cup of chopped strawberries to the recipe. Rinse and dry strawberries before cutting; if strawberries are prepared in advance, store them covered in the refrigerator for up to 1 day before mixing them into scones. Drain any excess juice before adding to the dough.
You can also use a scone pan or drop it into mounds to make individual scones. Cook time may be slightly less.