Preheat oven to 400 degrees F. Line a baking sheet with a silicone baking mat or a sheet of parchment paper. Set aside.

In a mixing bowl, combine 2 cups flour, baking powder, sugar and salt. Using a whisk, stir to combine.

Add butter pieces to the flour mixture, then using a fork or a pastry cutter, mix together until crumbly. (Avoid using your fingers. The heat from your hands will soften the butter too much.)

Add the strawberries and toss to coat in the flour mixture. Pour in light cream. Using a rubber spatula, fold the ingredients together to create a soft dough. Don’t over mix the dough – just stir until the mixture holds together.

Lightly flour your work surface, then pour the dough out on the surface. With your fingers, shape the dough into a rectangle, about 5”x10” in size and 1” thick.  With a large sharp knife, cut the rectangle into 6 squares (2 x 3 rows). Then, cut each square diagonally in half – you’ll have 12 triangles in total.

Gently place the triangles onto the prepared baking sheet. (You should be able to fit all 12 onto the same single baking sheet.) Bake 13-16 minutes in preheated oven, turning halfway through the cooking time, until scones are lightly golden brown on top.

Remove scones from the baking sheet onto a cooling rack and allow to cool for about 10 minutes.

Once the scones have cooled, place a piece of parchment paper under the cooling rack.

Prepare the glaze by whisking together confectioner’s sugar, 2 tablespoons light cream and vanilla extract.  Stir with a whisk until smooth, adding the additional tablespoon of light cream if necessary if the glaze is too thick.

Dip the whisk into the glaze, then use the whisk to drizzle the glaze over each scone.  Allow glaze to firm up before serving.