Preheat the oven to 425 degrees.
In a large bowl, mix the flour, sugar, baking powder, baking soda, salt and flaxmeal.
Mix the milk with the rose water, if using, cardamom, and vanilla in a separate bowl.
Put the cubed butter in the flour and, using a pastry cutter or a fork, cut in the butter until it is dispersed throughout the flour is small pieces. Don't mash it or let it turn pasty. You should still be able to see large crumbs of butter dispersed in the flour. Add the strawberries and mix to coat them with flour.
Add the milk mixture, slowly, using just a tablespoon at a time, mixing quickly with a fork, until all the crumbs are moistened and the dough just comes together. You might not need all of the milk. You want a dough that you can shape into a ball, but it should not be wet.
Turn out the dough on a lightly floured surface and shape into a disc. With your fingers of a rolling pin, roll it into an eight-inch disc.
Use a pizza cutter or a knife to cut it into eight wedges, like you would a pizza.
Place on a baking sheet lined with parchment paper, or sprayed lightly with oil. Sprinkle on a little sugar, if you wish, and bake for 18 minutes or until the scones are lightly browned on top.
Remove the scones from the oven, place on a rack for five minutes so they firm up a little more, and then remove them with a spatula and continue to cool on a wire rack. You can serve these warm or cold.