Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until thoroughly combined.

Add the cold butter to the flour mixture, using a pastry cutter or your fingertips to cut it in until the mixture resembles coarse crumbs.

Carefully toss the diced strawberries in a small bowl with about 1 tablespoon of flour until they are lightly coated.

In a separate bowl, whisk together the heavy cream, egg, and vanilla extract until well blended.

Gently fold the cream mixture and the coated strawberries into the dry ingredients.

Turn the dough out onto a floured surface and gently pat it into a circle about 7 inches wide and ¾ inch thick.

Using a sharp knife or a bench scraper, cut the dough into 8 wedges.

Using a pastry brush, gently coat the tops of the scones with the remaining heavy cream.

Slide the baking sheet into the preheated oven and bake the strawberry scones for 18-20 minutes.

Once baked, remove the scones from the oven and let them cool on the baking sheet for a few minutes.