Before proceeding with the recipe, place the diced strawberries on several thicknesses of paper toweling and spread to a single layer. Lay several more thicknesses of paper towels on top of the berries and firmly pat a few times. Allow the berries to rest for 15 minutes before using them in the recipe.

Preheat the oven to 400 degrees with a rack set in the middle of the oven. Line a sheet pan with parchment paper and set aside.

Measure 1 cup of heavy cream and place in the freezer for 10 minutes.

Place the butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.

Whisk flour, baking powder, sugar and salt in a medium-size bowl. Add the diced strawberries and stir gently to combine (if strawberries are sticking to the paper towels use a knife to scrape them off). Make a well in the center of the flour mixture with your spatula.

After heavy cream has been chilled in the freezer for 10 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules. Add butter/cream mixture to the well in the center of the dry ingredients and stir with a rubber spatula, from the bottom up, until all the flour is incorporated and batter pulls away from sides of the bowl. Don’t over mix, but be sure all of the flour is mixed in. If it’s hard to incorporate all of the flour, add an extra tablespoon of cream.

With a spoon or an ice cream scoop (I use a # 12 scoop), scoop dough onto the prepared sheet pan in ¼-1/3 cup mounds. If desired (for a pretty presentation) add a few diced strawberry pieces to the outsides of each mound.

Combine all glaze ingredients in a small saucepan. Bring to a boil then reduce to a steady simmer and cook for 4-6 minutes, until mixture is reduced and beginning to thicken and get a bit syrupy. Remove from heat and set aside.

After baking the scones for 15 minutes, remove scones from the oven and gently brush each scone all over with the lemon glaze. Use all of the glaze. Return to oven for another 3-5 minutes, or until golden. Remove and transfer to a cooling rack. Allow scones to cool for 10-15 minutes for the glaze to set.