Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Hull and chop strawberries into 1/2-inch pieces. For juicier scones, freeze strawberries for about 30 minutes.

Cut cold butter into cubes and freeze for about 10 minutes.

In a large bowl, whisk together flour, baking powder, salt, sugar, and lemon zest.

Grate the frozen butter into the dry mixture and mix until it resembles coarse breadcrumbs.

Pour in the cold cream and fold gently until a shaggy dough forms.

Knead the dough once or twice on a floured surface, then shape into a rectangle.

Spread frozen strawberries over the bottom two-thirds of the dough.

Fold the top third over the strawberries and roll out gently to about 1 inch thick.

Cut the dough into 8 triangles and freeze them for about 5 minutes before baking.

Brush the tops with a little cream, sprinkle with sugar, and bake for 18-20 minutes or until golden brown.

Let the scones cool on a wire rack. Prepare the glaze by whisking together powdered sugar, lemon juice, and a pinch of salt, then drizzle over the cooled scones.

Enjoy fresh, or store at room temperature for a few days.