Prepare your oven by heating it until it feels nice and warm—this helps the scones achieve that golden top and fluffy middle right away.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Run your hands through the mixture—it should feel even and a little powdery.

Add cold butter, cubing it as you go, and cut it in with a pastry cutter or by rubbing it between your fingertips until the mixture looks like coarse crumbs and the butter bits are pea-sized.

Gently fold in diced strawberries so they’re evenly distributed, but don’t smash them—you want the fruit to stay in bite-sized pockets.

In a separate bowl, whisk the egg, cream, and vanilla extract together until smooth.

Pour the wet mixture over the dry, mixing with a fork or spatula until just combined. The dough should look shaggy but hold together—don’t overmix.

Turn the dough onto a floured surface and gently bring it together by hand. If it feels sticky, sprinkle a touch more flour.

Pat the dough into a rectangle and cut into small triangles, using a sharp knife or bench scraper for tidy edges.

Place the scones on a lined baking sheet. Brush tops lightly with a bit of milk and sprinkle coarse sugar over each one for extra sparkle and crunch.

Slide the pan into the oven and bake until the scones are puffed, golden, and the kitchen smells sweetly of strawberries and butter.

Cool the scones on a rack before drizzling them with a glaze made from powdered sugar and milk—just stir until smooth and spoon it over in delicate zig-zags.