In a large bowl, combine the flour, baking powder, sugar, salt and lemon zest. Whisk together.

Add the frozen, grated butter to the flour mixture. Work quickly to coat all of the butter with flour.

Add the strawberries and toss together to coat with flour.

In a small bowl, combine the beaten eggs, milk, honey and lemon juice.

Add half of the liquid to the flour mixture and work together. Add half again of the remaining liquid. Continue adding and mixing until the dough is a shaggy mess. You may not need all of the liquid.

Reserve any leftover liquid for later.

Dump the dough onto a parchment paper lined surface. Do NOT flour the surface.

Gently pat the dough into a 1" thick paddy.

Use a biscuit cutter to cut the circles, being careful not to twist when you cut.

Move the cut out shapes onto a parchment paper lined baking sheet. Arrange in a perforated placement leaving no more than ½" between scones.

Place cut scones into the refrigerator for 30 minutes.

Preheat oven to 425 degrees.

Remove scones from the refrigerator and brush the tops (only tops) with the remaining liquid.

Back for 23-25 minutes until the inside is done.