Strawberry Scones:

Cup of Yum
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Sift the dry ingredients together into a bowl. Using a pastry cutter or 2 forks, cut in the butter until the mixture looks like coarse crumbs.
3. Make a well in the center and pour in the heavy cream. Fold everything together until just mixed; do not overwork the dough. Fold the diced strawberries into the dough.
4. Press the dough onto a lightly floured surface and form it into a rectangle.
5. Cut the rectangle in half, then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape. 
6. Carefully place the scones on the prepared baking sheet, then brush the tops with a bit of heavy cream. Sprinkle the top of each scone with a bit of turbinado sugar.
7. Bake for 15-20 minutes or until golden brown.
8. Remove from the oven and allow the scones to cool on the pan for 10 minutes before transferring them to a cooling rack set over parchment paper. 

Vanilla Bean Glaze:

1. Make the vanilla bean glaze by cutting the vanilla bean pod in half with a knife.
2. Split 1one half of the vanilla bean lengthwise, then using the back of the knife, scrape the inside of the vanilla bean pod to remove the seeds.
3. Combine the powdered sugar with the scraped vanilla bean seeds and heavy cream in a small bowl.
4. Whisk until very creamy and smooth. Add a bit more heavy cream if it's too thick.
5. Drizzle the vanilla bean glaze over the top of each scone and serve. Enjoy.