Dice your fresh strawberries into bit sized pieces. You care looking for about a sub of strawberries, diced.
In a bowl mix all your dry ingredients and set aside. Mix together your flour, baking powder, salt and sugar.
Take your unsalted butter from the freezer and grate it into your dry mixture. Use a fork to mix butter throughout dry mixture until the grated butter is evenly distributed and a crumbly mixture forms. You can also pulse the dry mixture with cold temperature butter in a food processor if you find this easier.
In a separate bowl mix your eggs, vanilla and milk together.
Slowly pour your wet mixture into your dry crumbly mixture and use your fork to mix it as evenly as possible.
On parchment paper, pour out your dough and over 3/4 cup of your diced strawberries and lightly mix this in. Make sure not to squish your strawberries.
Use clean hand to press the crumbly dough and diced strawberries together to form a flat disk.
Use parchment paper to help you smooth out the surface or your disk by placing parchment paper over the disk and rubbing your hands on the surface of the covered dough. Use a pastry cutter to help your round out your edges till you form a circle about 7 inches across.
Take the remaining 1/4 cup of diced strawberries and dot the top of your dough with your diced strawberries. Gently pressing them in so there are strawberries peeking out on top.
Use a pastry cutter to divide the dough into 6 equal triangular pieces.
Place your sliced dough in fridge for 30 minutes to firm up.
Preheat your oven to 400 degree Celsius.
After 30 minutes, remove dough from fridge and carefully arrange the 6 pieces of dough onto a parchment lined cookie sheet.
Arrange them at least 3 inches apart because they tend to spread.
Bruch your scones with cream and bake at 400 degrees for 18-22 minutes until cooked, browned on top and risen.
Set aside to cool and in the mean time, make your icing.
To make icing mix your icing sugar with 2-5 tablespoons of cream. If you use less cream (1-2 tablespoons), your icing will harden well cools. If you use more cream, your icing may stay liquid or be more like a glaze like and spread on thinner.
Ice the cooled scones and enjoy! Note: If your scones are still hot icing will run.
To store, place scones in air tight container and store in fridge. To reheat, place in 400 degree oven for 5 minutes.
