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.
