These fresh strawberry scones are buttery, tender, and bursting with juicy strawberries, perfect for a delightful breakfast or brunch treat.

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gently fold in the diced strawberries.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Add the wet mixture to the dry ingredients and mix just until combined. Do not overmix.
Transfer the dough onto a floured surface and gently pat it into a 1-inch thick round disk.
Cut into 8 wedges and place them on the prepared baking sheet.
Brush the tops with heavy cream and sprinkle with coarse sugar if using.
Bake for 18-22 minutes or until the scones are golden brown and a toothpick comes out clean.
Let cool slightly before serving.