Preheat your oven to 400°F and line a baking sheet with parchment paper. While the oven heats, cut the cold butter into 1/2-inch cubes and keep it in the freezer until ready to use—cold butter is essential for creating those flaky layers in scones. Hull and chop the strawberries into 1/2-inch pieces, then set aside on a paper towel to absorb excess moisture, which prevents the dough from becoming soggy.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. This combines all the dry ingredients evenly and incorporates air into the flour, which helps the scones rise properly during baking.

Remove the cold butter cubes from the freezer and add them to the dry ingredient mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. This texture is crucial—it creates steam pockets during baking that make scones tender and flaky. In a small bowl, combine the cream and 1 tsp vanilla. Pour this into the flour mixture and stir gently with a fork just until a shaggy dough forms, being careful not to overwork it.

Gently fold the prepared strawberries into the dough until just combined—I like to use as few strokes as possible to avoid crushing the berries or developing too much gluten, which would make the scones tough. Turn the dough out onto a lightly floured surface and shape it into a circle about 1 inch thick. Using a sharp knife, cut the circle into 8 equal triangles, like cutting a pizza. Place the triangles on your prepared baking sheet, spacing them about 2 inches apart to allow for rise and browning.

Place the baking sheet in the freezer for 15-20 minutes. This chilling time is important because it keeps the butter cold, which ensures those pockets stay separate and creates maximum flakiness. While the scones chill, prepare a small bowl with 2 tablespoons of cream. Remove the sheet from the freezer, brush the tops of each scone generously with cream, then sprinkle with turbinado sugar for a professional, crunchy finish.

Bake the scones in the preheated 400°F oven for 18-23 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean. Let them cool on the baking sheet for 5 minutes (this allows them to set enough to move without falling apart), then transfer them to a wire cooling rack. Let them cool completely before glazing—this usually takes 15-20 minutes.

While the scones cool, whisk together the sifted confectioners sugar, milk, and 1/2 tsp vanilla in a small bowl until smooth and pourable—this simple glaze adds sweetness and shine. Once the scones are completely cool, drizzle the glaze generously over the tops of each scone, allowing it to drip down the sides for an elegant presentation.