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

Add the cubes of butter into the bowl and work it into the mixture until most of the butter chunks are incorporate into the flour (note: I find it easier to do with my hands, using gloves, but you can use a pastry cutter).

In a small bowl lightly beat the heavy cream and egg until combined, then pour it into the larger bowl with the flour and butter mixture. Use a spatula to mix it all together (note: it might seem like there is not enough to moisten it all, but it will stick during the next step).

Fold in the strawberries in 2 batches to ensure an even mix (note: some might break up or mash a bit, but that is okay).

On a clean and floured surface, transfer the dough and knead for a minute into a ball. Lift and lightly flour one more time, then flatten into a circle that is 1 inch thick.

Cut the dough into 8 (or 10) wedges and carefully transfer them to a parchment lined baking sheet (or 2 depending on the size) placing them 2” apart. Refrigerate for 30 minutes then preheat oven to 400F.

Lightly brush each scone with some heavy cream bake for 16-18 minutes or until light golden brown.

Allow scones to cool baking sheet slightly before transferring them to a wire rack to make the glaze.

In a small bowl, whisk together icing sugar and heavy cream (start with 2 tablespoons until you achieve your desire consistency) then drizzle on scones.