Sift flour and icing sugar mixture into a bowl. Using your fingers, rub in butter until mixture resembles breadcrumbs. Add strawberries. Stir to combine. Make a well in centre of mixture. Add buttermilk. Use a butter knife to stir mixture until combined.
Turn mixture out onto a lightly floured surface. Knead gently until dough just comes together – don’t over knead or scones will be tough.
Roll out dough until it’s .5cm thick. Using a 5cm round cutter dipped in flour, cut out rounds from dough. Place rounds, side by side, on a lightly greased oven tray.
Cook in a hot oven (200c) for about 12-15 minutes, or until scones are golden. Cool on tray.
To make raspberry butter, place all ingredients in a bowl. Beat with an electric mixer until smooth.