In a large bowl whisk all-purpose flour, granulated sugar, salt and baking powder.

Cut the butter into small cubes then work it into the mixture using your fingers or a pastry cutter until it resembles a coarse meal.

In a small bowl whisk heavy cream and egg, then pour it into the flour/butter mixture. Using a fork to stir everything together until just moistened.

Gently fold strawberries into the dough, some of the berries may break up a bit.

On a floured surface, transfer loose dough and knead for a minute until the dough is workable. Shape into a circle that is about 1 inch thick.

Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2” apart.

Chill in the fridge for at least 2 hours.

When ready to bake, preheat oven to 400F and line a baking sheet with parchment paper.

Make your egg wash in a small bowl and lightly brush each scone.

Bake for 15-18 minutes or until light golden. Cool for about 10 minutes then transfer to a wire rack to add the glaze once fully cool.

Make the glaze by whisking together icing sugar, heavy cream and vanilla and drizzle on scones.