Preheat your oven to 375°F and line a baking sheet with parchment paper. While the oven heats, grate the frozen butter on the large holes of a box grater directly onto a plate—keeping it cold is essential for creating those flaky, tender layers in your scones. Measure out all your dry ingredients and the wet ingredients separately, and finely dice the strawberries into roughly 1/4-inch pieces so they distribute evenly throughout the dough without making it wet or soggy.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. Add the grated frozen butter and use a pastry cutter, two knives, or your fingertips to work it into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter throughout. Don't overwork this—the visible butter pieces are what create the flaky texture, so stop as soon as the mixture looks sandy and uneven.

In a small bowl, whisk together the room-temperature egg, Greek yogurt, strawberry oil, and vanilla extract until smooth and fully incorporated. I like using Greek yogurt because its tanginess adds depth to the scones and creates a more tender crumb than regular yogurt would.

Pour the wet ingredient mixture from Step 3 into the dry ingredient base from Step 2 and fold gently with a spatula until just combined—the dough should come together but still look slightly shaggy. Don't overmix or knead; overworking develops gluten and makes scones tough instead of tender. Now fold in the diced strawberries from Step 1 and the lime zest just until evenly distributed.

Lightly flour a work surface and gently press the dough into an 8-inch circle about 3/4 inch thick—handle it as minimally as possible to keep it tender. Using a sharp knife, cut the circle into 8 wedges like a pizza, then carefully transfer each scone to the prepared baking sheet, spacing them about 2 inches apart. I find that cutting the wedges first before moving them keeps the dough from getting compressed.

Bake the scones at 375°F for 18 minutes, or until the tops are light golden brown. The scones should look set but still tender—they'll continue to set slightly as they cool. Remove from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack or plate to cool completely before adding the chocolate drizzle.

Once the scones have cooled completely, melt the white chocolate (either over a double boiler or in 30-second microwave bursts, stirring between each) and let it cool for 1-2 minutes until slightly thickened but still pourable. Drizzle the melted chocolate over the cooled scones in a decorative pattern using a fork or small spoon. Let the chocolate set at room temperature for 10-15 minutes before serving.