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

In a large mixing bowl, combine flour, salt, baking powder, baking soda, and sugar. Whisk until well blended.

Cut very cold butter into small cubes and work it into the flour mixture until it resembles coarse meal.

Whisk together egg, milk, and heavy cream in a separate bowl, then pour into the dry mixture and stir until just combined.

Gently fold in the strawberries into the dough.

Transfer the dough onto a floured surface, knead lightly, and shape into an 8-inch circle, about 1 inch thick.

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

Whisk together beaten egg and water, brush over scones, and sprinkle with sugar.

Bake for about 18 minutes until golden brown.

Allow to cool on the baking sheet for about 10 minutes.

Whisk together glaze ingredients until smooth and drizzle over warm scones before serving.