Preparation
1. Preheat oven to 425°F and line a baking sheet with parchment paper, set aside.
2. Toss strawberries with 1 tablespoon of flour, set aside.
3. In a large bowl whisk together 3 cups flour with 1/3 cup granulated sugar, baking powder and salt, set aside.
4. Whisk 1 1/2 cups heavy cream and vanilla together.
5. Pour half of the cream over the dry ingredients, mixing gently to combine. Gradually add the remaining cream into the dough until it forms a dough and there’s no visible dry ingredients.
6. Gently fold in strawberries.
7. Remove the dough from the bowl and transfer it to a lightly floured work surface.
8. Form the dough into a rough ball about 7-inch ball of even height.
9. Transfer to the prepared baking sheet.
10. Using a sharp knife to slice into 8 even wedges. Separate the wedges and arrange on the baking sheet.
11. Transfer the baking sheet to the freezer and chill for 15 minutes.
12. Remove from the freezer and brush each scone with remaining heavy cream and sprinkle with remaining 2 tablespoons granulated sugar.
13. Bake in the oven for 14 to 16 minutes until the scones are slightly golden on the top.