Preheat the oven to 425ºF. In a large bowl, stir together the flour, granluated sugar, baking powder, and salt.
Grate the cold butter (or cut into small chunks) and add it to the flour mixture. Use your hands or a pastry cutter to work the butter into the flour until only a few small pieces remain.
Add the sliced strawberries and white chocolate chips to the flour mixture and stir to combine.
In a separate bowl, whisk together the eggs, milk, and vanilla extract.
Pour the whisked wet ingredients into the bowl with the flour mixture. Stir until a ball of dough forms and no dry flour remains on the bottom of the bowl. The dough may be slightly crumbly at first, but it will begin to hold together better as the moisture from the strawberries begins to absorb. If the dough is so wet that it is sticky, you may need to add a little bit more flour.
Shape the dough into a flat circle, about 8-inches in diameter. Slice the circle into eight wedge-shaped pieces. Transfer the sliced scones to a parchment-lined baking sheet.
Bake the scones for about 15 minutes, or until golden brown. Transfer the baked scones to a wire rack to cool.
While the scones are cooling, prepare the glaze. Stir together the powdered sugar, vanilla, and milk in a bowl until it forms a thick glaze.
Drizzle the glaze over the cooled scones, then serve.