Line a large baking sheet with parchment paper or a Silpat mat. Set aside.
Add the flour, sugar, and baking powder to a food processor and pulse to combine.
2¾ cups all-purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder
Add the butter and pulse just until the butter becomes the size of peas.
½ cup unsalted butter
Transfer the mixture to a large mixing bowl and set aside.
In a medium-sized bowl, whisk the egg, milk, cream, and vanilla together. Reserve about 2 tablespoons of the wet mixture to brush on the top of the scones before baking.
2 large eggs, ½ cup milk, ¼ cup heavy cream, 2 teaspoons pure vanilla extract
Combine the wet and dry ingredients and mix just until they’re fully incorporated. Add the chopped strawberries and fold to combine.
1 cup chopped strawberries
Place the dough on a floured surface and pat it into a 1-inch thick circle.
Cut the dough into 8 triangles and place them onto the baking sheet with at least 1 inch between them. Brush with the leftover egg wash and place them in the freezer for at least 30 minutes.
While the scones are in the freezer, preheat your oven to 425°F.
Bake the scones for 20 minutes or until they are golden around the edges.
Allow to cool on a wire rack.
While the scones cool, make the glaze. In a small bowl, whisk the powdered sugar, milk, and vanilla togeether. Drizzle over the cooled scones and enjoy.
¾ cup powdered sugar, 2 tablespoons milk, ½ teaspoon pure vanilla extract