In a large mixing bowl, combine flour, sugar, baking powder, and salt. Once combined, cut in cold butter cubes using a pastry dough blender (You can use a fork for this but it will take longer.) Butter should be pea-sized pieces when done.

Next fold in your lemon zest and strawberries until combined.

In a separate small bowl, whisk heavy cream, egg and vanilla until mixed.

Make a well in the center of the dry mixture and pour cream mixture in the middle. Slowly fold in until combined. This should form a loose dough ball (if using Gluten Free it will be flakier...This is ok.)

Dump dough ball out onto lightly floured surface. Turn over a few times to coat the surface of the dough with flour and then lightly press down lightly on the dough until you form a circle about 3/4-1 inch thick. Add more flour as needed to prevent sticking. Transfer to baking sheet or pizza stone lined with parchment paper and a light dusting of flour.

Cut dough circle into 8 pieces like a pie and slightly separate them from each other. This helps for more even cooking and delicious crunchy edges. Brush the entire top of each scone with a thin layer of heavy cream. Sprinkle each with turbinado sugar.

Bake at 400 degrees for 16-20 min. If using Gluten Free Flour, reduce bake time by a few minutes. Mine are usually done at 14 minutes. I use a pizza stone. You want the scones to be slightly soft but set and lightly golden brown.

Let them finish baking until completely cooled on your baking pan. Once cooled, you can drizzle your glaze on each scone. Let set completely before serving. Scones are best served same day.

You can keep them in the fridge in an airtight container but they would need to be without the glaze. Then just take out to room temp as needed and drizzle glaze to serve.