Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together all-purpose flour, salt, baking powder, baking soda, and granulated sugar.

Cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs.

In a separate bowl, whisk together the egg, whole milk, and heavy cream until fully combined, then add to dry ingredients.

Carefully fold in the fresh strawberries, ensuring even distribution.

Turn the dough onto a floured surface, shape it into an 8-inch circle about 1-inch thick.

Cut the dough into 8 wedges and transfer them to the prepared baking sheet.

Prepare the egg wash and brush the tops of each wedge, then sprinkle sugar on top.

Bake for approximately 18 minutes, until light golden brown and firm to the touch.

Cool the scones on a wire rack for 10 minutes, then prepare the glaze by mixing heavy cream, confectioners' sugar, vanilla extract, and salt.

Drizzle the glaze over the warm scones and serve.