• Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easier clean up or you can use a seasoned baking stone.
• Dry Ingredients: In your food processor or large bowl, blend or whisk together flour, sugar, baking powder, and salt.
• Then add in cold butter to food processer and pulse until the butter is incorporated and the flour is the texture of sand and sticks together when pressed. *If not using a food processor then use a pastry cutter to work in the butter.
• Wet Ingredients: In food processor pour 1/2 cup heavy whipping cream and pulse to combine the dough. If the dough becomes too thick, remove the blade and use a wooden spoon.
• *If not using food processor pour 1/2 cup heavy whipping cream into bowl with dry ingredients and butter and stir to combine.
• Next gently fold in the strawberries.
• Chill dough in the refrigerator for 10 minutes.  A cold dough will prevent your scones from spreading.
• Once dough is chilled turn batter out onto a lightly floured surface and gently bring the soft dough together. Pat into a circle about 1 to 1 ½ inch thick.
• Don’t overwork the dough. Using a sharp knife, cut the circle into 8 wedges.
• Place wedges on a prepared baking sheet.
• Bake for approximately 15 minutes or until scones are crispy on the outside and soft in the middle.
• Let the scones cool for a few minutes while you make the glaze.

Make Cream Cheese Glaze

• Mix together the cream cheese, powdered sugar, vanilla, and salt. Whisk in the milk until smooth.
• Use a spoon to drizzle the cream cheese glaze over the strawberry scones.