Chill your ingredients. Pop the butter and cream cheese in the freezer for 10 minutes. Cold fat makes flakier scones.

Prep the strawberries. Dice them small, then gently pat dry with paper towels. This helps keep the dough from getting soggy.

Mix the dry ingredients. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly combined.

Cut in the butter and cream cheese. Add the cold butter and cream cheese to the dry ingredients. Use a pastry cutter or your fingertips to work them in until the mixture looks like coarse crumbs with a few pea-sized bits. Don’t overwork.

Whisk the wet ingredients. In a small bowl, whisk the heavy cream, egg, and vanilla.

Bring the dough together. Pour the wet mixture into the dry. Stir with a fork until clumps form. Gently fold in the strawberries. The dough will look shaggy—perfect.

Shape the scones. Turn the dough onto a lightly floured surface. With floured hands, press it into a 7–8 inch round about 1-inch thick. If it’s sticky, lightly dust with flour.

Slice and chill. Cut into 8 wedges. Transfer to a parchment-lined baking sheet. Freeze for 15 minutes to firm up and improve rise.

Preheat the oven. Heat to 400°F (200°C) while the scones chill.

Finish and bake. Brush tops with a little cream and sprinkle with coarse sugar. Bake 18–22 minutes, until golden on the edges and set in the center.

Cool and glaze (optional). Let scones cool 10 minutes. Whisk the glaze ingredients until smooth and drizzle over warm scones.