In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
Grate or cut the cold butter into the flour mixture.
Using a pastry fork, combine until the mixture becomes crumbly.
Pour the heavy cream into the flour mixture.
Use your hands to combine the ingredients until a dough starts to form.
Work the strawberries in until evenly distributed into the dough. If the dough seems too sticky, add more flour ¼ cup at a time until no longer sticky..
Turn the dough out onto a floured surface and shape into a thick disc.
Pat or roll the dough to a thickness of about an inch.
Cut into 8 triangles (as if cutting a pie) or use a 2-inch round cookie cutter to cut out scones, and place them onto a lined baking sheet two inches apart.
Bake the scones for 12-15 minutes or until just slightly golden brown on the bottoms and baked through the middle.
Remove the baked scones to a cooling rack and allow them to cool completely.
Glaze:
In a medium bowl, whisk together the powdered sugar, cream, and vanilla.
Spoon over the cooled scones and serve.
Notes
This Recipe Can be Doubled: To double this recipe, increase ingredients proportionally. When rolling and cutting to shape the scones, separate dough into 2 each balls and shape each one into a thick disc to then cut into triangles.
Swap Berries: You can use raspberries, blueberries, or blackberries in place of strawberry in these scones.
Chocolate Chips: To add another flavor depth to these scones add chocolate chips or white chocolate chips.