• Preheat oven to 400°F with baking rack to the middle-low position. Line a large baking sheet with parchment paper and set aside.
• In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest.
• Grate the frozen butter with a box grater. Toss the grated butter into the flour mixture and combine it with a pastry cutter or fork until the mixture resembles coarse meal. Set aside.
• In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until combined.
• Gently fold in the strawberries. Don’t overwork the dougg, which will appear to be a little wet. Work the dough into a ball with floured hands and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.
• Place scones 2 inches apart on the prepared baking sheet and place in the freezer for 15 – 20 minutes.
• Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool.

To Make the Glaze

• Whisk the confectioners sugar and 2 tbsp lemon juice together until smooth. Add another tbsp of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.

  Inspired by Sally’s Baking Addiction.