Preheat oven to 375 degrees F. Line a baking sheet with parchment.
Sift together flours, sugar, baking powder and salt in a large bowl. Grate the butter using a box grater, or cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal. Stir in strawberries. Include the zest of 1 orange.
Whisk together buttermilk, 1 egg, and the vanilla. Drizzle over flour mixture, and stir lightly with a fork until dough comes together but a small amount of flour remains in the bowl.
Turn out dough onto a work surface, and gently knead dough once or twice just to incorporate flour. Pat dough into a 1-inch thick round. Cut into 8 wedges. Transfer to prepared baking sheet. Bake until golden brown and cooked through, about 22 minutes. Transfer scones to wire rack to cool.
Once cooled, drizzle with orange icing if desired.I tend to use a lot, but well I like icing- add as little or as much as you want! If you do not prefer icing, you could always make an egg wash and brush on the scones before baking and sprinkle some sanding sugar on top.
Serving & storing: The scones are best served immediately, but can be frozen for up to 1 month. Bake straight from the freezer for an additional couple minutes..