1. Preheat oven to 400˚F. In a large mixing bowl, stir together flour, sugar, baking powder and salt. Add 1/2 cup (or 8 Tbsp) cold diced butter and cut it into the flour using a pastry blender until mixture resembles coarse crumbs. Gently toss in chopped fresh strawberries. Make a well/indentation in the center and set aside.

2. In a second bowl, beat 1 egg with a fork then stir in 1/2 cup heavy cream. Add all of the egg mixture to flour mixture and use a large spoon to gently stir just until moistened. Do not over-mix.

3. Turn dough out onto generously floured sheet of parchment paper. Pull dough together and pat/shape it into a 3/4-inch-thick circle. Cut circle into 12 wedges and pull apart slightly. they should be at least 1/2″ apart.

4. Brush wedges with 1 Tbsp milk and sprinkle with coarse sugar. Bake at 400˚F for 15-16 min or until golden.

Glaze:

Stir together 2/3 cup powdered sugar and 1 Tbsp milk then drizzle over the top. Easily thicken glaze by adding more powdered sugar and thin it with more milk. Serve scones warm or at room temperature.