Pre-heat oven 425ºF.
Combine flour, baking powder and salt in a mixing bowl.
Next add butter to the flour mixture. Use pastry blender or a fork to combine until the flour mixture looks crumbly. (A food processor or mixer with paddle attachment works great too.)
Create a little well in the center of the dry ingredients, pour in milk and combine.
Gently fold in strawberry pieces.
Shape into a round disk and place on a parchment lined sheet pan. I like to spread about a teaspoon of flour or powered sugar on the parchment to prevent the dough from sticking while I cut and separate the sections before baking.
Bake in a 425ºF oven for 12 to 14 minutes.
Remove from oven. Sprinkle almond slices over scones. While scones cool for a few minutes make the glaze.
Drizzle glaze over scones, then move to a cooling rack for glaze to harden.
These will last about two to three days in the fridge, then store leftovers in the freezer.