• Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, organic cane sugar, baking powder, baking soda, pink salt, and fresh lemon zest.
• Using a pastry cutter or cheese grater, work the cold butter into the flour mixture until it resembles coarse crumbs with small pea-sized pieces remaining. Keeping the butter cold is one of the secrets to flaky scones.
• In a separate bowl, whisk together the sourdough discard, egg, milk, and lemon juice until smooth.
• Pour the wet ingredients into the dry ingredients. Gently stir until the dough just begins coming together.
• Carefully fold in the diced fresh strawberries and crushed freeze dried strawberries. Avoid overmixing, which can make the scones tough.
• Turn the dough onto a lightly floured surface. Gently pat it into a 8 inch circle about 1 inch thick.
• Using a sharp knife or bench scraper, cut the circle into 8 equal wedges.
• Transfer the scones to the prepared baking sheet and refrigerate them for about 20 minutes. This helps keep the butter cold for flakier layers.
• Bake for 18 to 22 minutes or until the tops are lightly golden.
• Allow the scones to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Make the glaze

• Whisk together the powdered sugar, lemon juice, and milk until smooth. Once the scones have cooled slightly, drizzle the glaze generously over the tops.