Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen or cold butter, using a box grater. Add it to the flour mixture and combine with a pastry cutter or your fingers until the mixture comes together in pea size crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk a half a cup of heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the strawberries, then mix together until everything appears moistened.

Pour onto the counter and with floured hands, work it out into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add one to two more tablespoons heavy cream. Don’t overwork. Press into an 8 inch disc and with a sharp knife, cut into eight wedges.

Brush scones with the remaining heavy cream and for extra crunch, sprinkle with cane sugar.

Place scones on a plate or a baking sheet and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400 degrees F or 204 C

Place on Large baking sheet with parchment paper or silicone baking mat after refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet.

Bake 13-17 minutes or until golden brown around the edges and lightly brown on top.

Whisk the icing or frosting ingredients and drizzle over warm scones. Enjoy!!