1. Preheat the oven to 425°F (220°C). Line 1 or 2 large baking sheets with parchment paper.
2. In a liquid measuring cup or a bowl, stir lemon juice into milk; set aside. In a large bowl, combine 2-3/4 cups (675 mL) flour, sugar, baking powder, baking soda and salt. Using a pastry blender or two knives, cut in butter until the mixture is crumbly. Pour in milk mixture; stir with a fork until a soft, slightly sticky dough forms.
3. Using the heel of your hand and the sides of the bowl, press the dough together a few times until it forms a ball. If the dough is crumbly and too dry to form a ball, add a little extra milk until the dough comes together. If the dough is too sticky (sticks to hands), sprinkle a little extra flour and work it into the dough. The dough should be tacky but comes away from the hands easily.
4. In a medium bowl, toss cut strawberries in 1 Tbsp flour. Transfer dough onto a floured surface and with floured hands, pat out to a 9-inch (23 cm) circle, adding more flour to prevent sticking as necessary. Over half of the dough spread out the strawberries. Fold the empty half of the dough over the side with the strawberries and pinch the edges together. Gently press down on the top layer of dough, trying not to crush the berries, until the dough comes together and strawberries are dispersed. Fold the half circle of dough in half again, making a quarter, then gently pat the dough out to a 9-inch (23 cm) circle and cut into 10-12 wedges (or pat out into two 6-inch circles; cut into 6 wedges).
5. Place wedges on the prepared baking sheet, at least 1-inch (2.5 cm) apart. Bake for 15 to 20 min, switching pans on racks halfway if using 2 sheets, or until puffed and golden. Let cool for at least 15 min before icing.
6. In a small bowl, whisk together powdered sugar, cream or milk, and corn syrup to make the glaze. Drizzle over cooled scones.