Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with non-stick spray or butter.

Dice the fresh strawberries and set aside—make sure they’re hulled!

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

Add the cold diced butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the mixture until it resembles small peas.

Gently fold in the diced strawberries, being careful not to mash them.

Create a well in the center of the dry mix, and pour in the buttermilk and vanilla extract. Stir gently until a shaggy dough forms.

Transfer the dough to a lightly floured surface and fold it over itself 2-3 times. Pat it out to about 2 inches thick.

Using a knife or a bench scraper, cut the dough into 8 equal triangles. Place them on the prepared baking sheet, allowing space between each.

Sprinkle the granulated sugar over the tops of the scones.

Bake at 400°F for 15 minutes. Reduce the temperature to 350°F and continue baking for another 20-25 minutes, or until golden brown.

Allow the scones to cool slightly before glazing.

For the glaze, mash and strain 5 strawberries, then whisk with powdered sugar and orange juice until you achieve a thick, pourable consistency. Drizzle over the cooled scones and let set.