Instructions

• Preheat your oven to 425°F. While you’re waiting, get all your dry ingredients whisked together in a big bowl; flour, lemon zest, sugar, baking powder, and salt gotta mix real good.
• Drop the cold butter pieces into your flour mix. Use a pastry cutter or just your fingers to squish butter until the mix looks like coarse crumbs for flaky texture.
• In a different bowl, stir together the heavy cream and vanilla extract. Pour that creamy goodness into your flour mix and gently stir till it just comes together without overmixing.
• Turn your dough onto a floured surface and knead it three to four times till it sticks together. Flatten to about one inch thick and cut rounds with biscuit cutter. Place on parchment-lined baking sheet.
• Toss those rounds into your preheated oven and bake for 12-15 minutes until golden brown. Meanwhile, toss sliced strawberries with white sugar in a bowl and let chill and macerate at least 10 minutes.
• When scones are done, pull them out and let cool slightly. Pile on your macerated strawberries. Optionally add whipped cream made from 2 cups heavy cream, powdered sugar, and vanilla extract whipped till fluffy. Serve warm and enjoy.