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In a large mixing bowl, whisk together your flour, salt, baking powder, and sugar until everything is combined.
With a pastry cutter (Or a cheese grater) add in your cold butter and mix together until the butter is coated in flour and has turned "crumbly".
Whisk in the yogurt and sourdough discard until everything is combined.
Fold in your fresh strawberries and transfer the dough to a lightly floured work surface and form into a ball.
With a bench scraper or large knife, cut your scone dough into 6 equal pieces.
Transfer the scones into a circular cast iron, or onto a parchment lined baking sheet.
Brush the tops with heavy cream and sprinkle over extra granulated sugar.
Place your scones into a fridge to chill for 30 minutes.
While your scones are chilling, preheat your oven to 425 degrees.
Bake at 425 for 25 minutes. When the scones are done baking let cool slightly before drizzling on the lemon glaze.
Enjoy this spring treat with your favorite coffee!
Whisk together powdered sugar and lemon juice until you've reached your desired consistency. (optional: you can add freeze dried strawberry powder to make this a strawberry - lemon glaze, or leave out the lemon entirely and replace it with milk for more of a "strawberries and cream" scone) this glaze is super versatile!