Line your baking sheet with parchment paper and set aside.
Add the dry ingredients to your mixing bowl along with the cold butter. Mix until the butter is just incorporated and crumbly. It should resemble small pebbles and be sandy.
Add your liquid and mix until everything is just incorporated. Be careful not to overmix.
Gently fold in your strawberries and basil until evenly distributed.
Shape with your hands into your desired shape and line your baking sheet with 6-8 scones, depending on how big you make them.
Bake for 10-14 minutes, or until the tops are golden brown.
Allow to cool on a cooling rack.
Dust the tops with powdered sugar if desired. Enjoy!