Heat oven to 425°F. Line a large baking sheet with parchment paper; set aside.

In a large bowl, mix flour, salt, baking powder, baking soda, sugar, and lemon zest.

Cut the butter into small cubes and work it into the mixture until it resembles a coarse meal.

In a small bowl, whisk together the egg, heavy cream, and lemon juice, then add to the flour and butter mixture. Use a fork to stir until just moistened.

Add strawberries and gently stir into the dough. Don’t worry if some of the berries break up a bit; just push them back into the dough.

Empty the loose dough onto a clean, floured work surface and shape it into an 8-inch circle.

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

Lightly brush each scone with egg wash, then sprinkle the top of each scone with sugar.

Bake for about 18 to 20 minutes, or until light golden brown.

Cool for about 10 minutes, then make the glaze by whisking together lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.