Preparation

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the cold butter cubes and use your fingers or a pastry cutter to rub the butter into the flour until it resembles coarse crumbs with some pea-sized bits.

Mixing Ingredients

1. Toss the chopped strawberries into the flour mixture.
2. In a separate small bowl, whisk together the cream, egg, and vanilla. Pour the wet mixture into the flour mixture and gently stir with a fork or spatula until the dough looks shaggy and mostly combined.

Shaping and Baking

1. Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick.
2. Cut the dough into 8 wedges and place them on the prepared baking sheet, leaving space between each scone.
3. Brush the tops with a little cream for color.
4. Bake in the preheated oven for 16 to 20 minutes until the tops are lightly golden.
5. Let the scones cool on the pan for 10 minutes before glazing.

Making the Glaze

1. In a bowl, whisk together the powdered sugar, 1 tablespoon of heavy cream, vanilla extract, and a pinch of salt.
2. Adjust the consistency with more cream as needed, then drizzle over the cooled scones.