1. Preheat oven to 400ºF /200ºC.
2. Line a baking sheet with parchment paper or grease the bottom.
3. Food processor: place flour, baking powder, salt, sugar, and orange zest in the bowl of a food processor fitted with the steel blade. Pulse a few times to mix.
4. Scatter the cubes of frozen butter on top, and process on low until the mixture is grainy and the butter the size of peas. Don't overprocess.
5. By hand: add the dry ingredients to a large bowl and combine them well with a spoon or rubber spatula.
6. Scatter the butter pieces on top and integrate by hand or with a pastry cutter or pastry blender. The pieces of butter should be the size of peas and beans. It will be irregular. Then follow the recipe below.
7. For both methods: transfer the mixture to a large mixing bowl and add the strawberries and mix lightly with a spoon or rubber spatula.
8. Drizzle the buttermilk and vanilla over the flour mixture.
9. Mix with a spatula or fork until it barely comes together, but don't mix too much or the scones will be tough and flat.
10. On a lightly floured surface, transfer the mixture, and pat it together, folding it unto itself a few times (I use a dough scraper or dough cutter to help me fold the dough onto itself),  until you have a circle of dough that holds together. It will still be shaggy in places. Don't be tempted to overwork it as you would a pie crust. I don't use a rolling pin, but if you want to roll it very lightly, you don't want to press it down, simply pat it so it holds together. 
11. Make a circle with the dough, about 2 inches high.
12. Cut it in half, and then cut each half into 4 triangles. You should have 8 pieces or triangles.
13. At this point, they can be frozen, well covered, for up to a month, and baked directly from the freezer. They might take a few more minutes.
14. Transfer to the prepared baking sheet, and sprinkle the tops with additional sugar.
15. Bake for 15 minutes, turn down the oven temperature to 350°F/180°C, and bake for an additional 20-25 minutes, until golden, dry, and quite firm. If you need to check, with the tip of a fork lift the top of a scone and see if the inside is dry. Depending on the size and height, the bake time might vary, so start checking at the 30-minute mark. 
16. I recommend eating them within a few hours of being baked. 
17. Store leftovers in an airtight container for a day, maybe two, but the texture is much better the day they're baked. 

For the glaze:

1. Hull and cut the strawberries in half.
2. Process them with the orange juice. I use the immersion blender with the small chopper attachment.
3. Add half to the powdered sugar in a small bowl and mix to combine. Keep adding strawberry puree until it's thick but pourable. 
4. Alternatively, simply use orange juice, cream, or milk. The glaze will be white, not pink.
5. Drizzle on the cold scones and let dry before serving.