Prep your pan and oven. Line a baking sheet with parchment paper. Preheat the oven to 400°F (200°C). Keep ingredients cold until needed.

Mix the dry ingredients. In a large bowl, whisk the flour, sugar, baking powder, and salt until well combined.

Cut in the butter. Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits. Cold butter is key to flaky scones.

Whisk the wet ingredients. In a small bowl, whisk together the cream, egg, and vanilla. Stir in the lemon zest if using.

Combine the mixtures. Pour the wet ingredients into the flour mixture. Stir gently with a spatula until a shaggy dough forms. It should look a bit dry—avoid overmixing.

Fold in the strawberries. Pat the diced strawberries dry with paper towels to reduce excess moisture. Sprinkle them over the dough and gently fold to distribute. If needed, lightly dust with flour to keep the berries from clumping.

Shape the dough. Turn the dough onto a lightly floured surface. Gently press it together and shape into a 7–8 inch round, about 1 inch thick. Don’t knead; just press until it holds together.

Cut the scones. Using a sharp knife or bench scraper, cut the round into 8 wedges. Transfer to the prepared baking sheet, spacing them slightly apart.

Chill briefly. For best rise, place the sheet in the fridge or freezer for 10–15 minutes. This firms up the butter and helps the scones keep their shape.

Brush and bake. Brush the tops with a little cream. Bake for 16–20 minutes, until the edges are golden and the centers feel set. Rotate the pan halfway through for even browning.

Cool. Let the scones cool on the pan for 5 minutes, then transfer to a rack to cool slightly. They should be warm but not hot before glazing.

Make the glaze. Whisk powdered sugar, vanilla, a pinch of salt, and just enough milk or cream to reach a thick, pourable consistency. If it’s too thick, add a few drops more liquid; if too thin, add a bit more sugar.

Glaze and set. Drizzle or spoon the glaze over the warm scones. Let it set for 10–15 minutes before serving.