Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
In a large bowl, stir together the all-purpose flour, baking powder, granulated sugar and salt.
Use a fork to cut the butter into the dry ingredients, until it resembles pea-sized clumps. You can also rub the butter and flour together with your fingers. Fold in the strawberries.
In a small bowl, whisk together the egg, milk, vanilla extract and almond extract. Stir into the flour-butter mixture. The dough will turn into clumps. Then you can press it together.
Drop the dough by 1/4-cup-full mounds on the sheet pans spreading 3 inches apart.
Bake until golden brown, about 18-20 minutes.
Cool the scones on a wire rack.
For the glaze, whisk together the confectioners’ sugar, milk, vanilla extract and almond extract in a small bowl. Spoon the glaze over the scones. Let the glaze set before serving. (If the glaze seems too thick, add a little milk, and if it is too thin, add a little confectioner’s sugar.)