In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, ½ teaspoon of salt, and ⅓ cup of granulated sugar.

Add ½ cup of cold, cubed unsalted butter to the dry ingredients and cut into the mixture until it resembles coarse crumbs.

In a separate bowl, whisk together ½ cup of heavy cream, 1 large egg, and 1 teaspoon of vanilla extract.

Pour the wet ingredients into the dry mixture and gently mix until just combined.

Fold in 1 heaping cup of diced fresh strawberries.

Transfer the dough to a floured surface and press it into a 1-inch thick disc.

Cut the disc into 8 wedges.

Place the wedges on a parchment-lined baking sheet and brush the tops with cream.

(Optional: Chill the scones in the refrigerator for 15–20 minutes.)

Preheat your oven to 400°F (200°C) and bake the scones for 18–22 minutes.

Once baked, let scones cool slightly on a wire rack.

In a bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of milk, and ½ teaspoon of vanilla extract for the glaze.

Drizzle the glaze over the warm scones once slightly cooled.