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Adjust oven rack to lower-middle position and preheat oven to 400℉.
Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt and mix until combined.
Grate butter into flour mixture using the large holes of a box grater.
Use your fingers to work in the butter until the mixture resembles coarse meal.
In a small bowl, whisk the sour cream, egg and vanilla until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form.
Fold in the strawberries.
Use your hands to gently press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
Place on a lightly floured surface and pat into a 7-inch circle about ¾-inch thick.
Use a sharp knife to cut into 8 triangles; place triangles onto the prepared baking sheet, about 1 inch apart.
Bake until golden, about 15 to 17 minutes.
Cool for 10 minutes and prepare the glaze.
In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and 4 teaspoons of milk.
Whisk until smooth. If the glaze is too thick, gradually add more milk until the glaze is able to be spooned over the scones.
Dip or spoon the glaze evenly over the scones and allow the glaze to set before serving.