In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Using the large holes of a box grater, grate the frozen butter and add to the dry ingredients. Gently incorporate the butter using a pastry cutter, two forks, or your hands until the mixture resembles coarse crumbs. If the mixture begins to feel warm, place it in the fridge for 15 minutes to keep it cold. Transfer to the fridge or freezer while you prepare the wet ingredients.

In a small bowl, whisk together the heavy cream, egg, vanilla extract, and almond extract. Pour the wet ingredients into the flour mixture and add the chopped strawberries. Fold the dough just until there are no visible streaks of dry ingredients. The dough will look slightly crumbly but should hold when pressed together.

Transfer the dough onto a lightly floured surface. Using floured hands, shape it into an 8-inch disc. Cut the disc into eight equal wedges.

Arrange the scones on a parchment-lined baking sheet several inches apart. Brush the tops with heavy cream for a golden finish, and sprinkle with coarse sugar if desired. Chill the scones in the refrigerator for at least 20 minutes.

Preheat the oven to 400°F.

Bake the scones for 20–25 minutes, or until the tops are golden brown. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prepare the icing by whisking together the powdered sugar, melted butter and salt. Add the strawberry milk one tablespoon at a time until you reach your desired consistency. Drizzle the glaze over the warm scones.