1. Preheat your oven to 400°F (200°C). Dice fresh strawberries into 1/2-inch pieces and refrigerate them to keep them cold.
2. In a large mixing bowl, combine all-purpose flour, baking powder, salt, and granulated sugar. Whisk everything together until evenly mixed.
3. Gradually pour in the heavy whipping cream and vanilla extract into the dry mixture. Stir gently until the dough just comes together, ensuring you do not overmix.
4. Carefully fold in the diced, chilled strawberries. Gently mix to distribute the strawberries evenly without crushing them.
5. On a floured surface, shape the dough into a 7-inch round disc. Keep the thickness consistent for uniform baking.
6. Chill the shaped dough briefly by transferring it to the freezer. This step helps firm up the dough for better shape retention when baked.
7. Remove the chilled dough from the freezer, brush the top with additional heavy cream, and sprinkle with sugar for a golden, crisp finish.
8. Cut the dough into wedges or preferred shapes and place them on a baking sheet lined with parchment paper. Space them apart to allow for expansion.
9. Bake the scones in the preheated oven for 15-20 minutes or until they are golden brown on top and a toothpick inserted comes out clean.
10. Let the scones cool slightly on a wire rack before serving. Enjoy them as is, or pair with toppings like butter, clotted cream, or a drizzle of glaze if desired.