1. Heat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, salt, and lemon zest, and stir to combine.
3. Add in the grated butter and mix into the flour mixture with your fingers until it resembles coarse crumbs.
4. Add in the egg, heavy cream, lemon juice, and vanilla extract, and stir together with a spatula. Before it is completely combined, fold in the strawberries and mix until it forms one dough mass. The strawberries are delicate, so they will get a little smashed.
5. Transfer the dough to a floured surface and form into a 1”-thick circle. Cut into 8 triangle scones and transfer to the prepared baking sheet.
6. Bake for 20 to 25 minutes, until the scones are lightly golden brown and baked through.
7. To make the glaze: stir together the powdered sugar, lemon juice, and heavy cream.
8. Drizzle the glaze over the warm scones. Serve and enjoy!

Note: I love using a box grater to grate very cold butter when making scones. I stick the butter in the freezer for about 30 minutes and then grate it. It makes the butter much easier to work with and incorporates into the flour easily. Alternatively, you can dice your cold butter into very small cubes.