• Preheat the oven to 400 degrees F/ 200 degrees C.
• Add flour, sugar, baking powder and salt to your food processor and pulse to combine. Add the cubed, cold butter and pulse until the mixture resembles coarse bread crumbs or peas.
• In a measuring cup, take 1 cup of cold heavy cream and add vanilla to it. Add this cream-vanilla mixture to the flour butter mixture and pulse until just combined. Do not overmix.
• Take the blade of the food processor out and add in chopped strawberries. Gently mix.
• Take the dough out on a well floured surface or baking mat. Working quickly with your hands, bring the dough together and form into a 1 inch thick circle.
• You might have to pat and press the dough together but you do not want to overwork the dough so that the butter does not get too warm. Cold butter makes flaky scones. Using a sharp knife, cut the circle into 8 pie sliced scones.
• Lay the scones on a parchment or silpat lined cookie sheet. See notes. Brush the scones with cream and sprinkle some coarse sugar on each one. Bake for 20-23 minutes or until the bottoms and edges are slightly browned.

Strawberry Glaze

• Meanwhile make the glaze. Wipe down or rinse the food processor and puree the strawberries (see notes). Add confectioners’ sugar and lime juice and blend until smooth.

Finish the scones

• Once the scones are done, take them out of the oven and let them cool on the cookie sheet for 10 minutes before moving them to a cooling rack and letting cool for another 5 minutes.
• Once completely cooled, generously glaze the scones with strawberry glaze. The glaze will set in about 30 minutes…but who are we kidding. No one can wait that long! So grab a cup of coffee or milk and enjoy this one.