• Pre-heat oven to 220 °C. Line a baking sheet with baking paper. In a large bowl, whisk flour, baking powder, salt and sugar together. Add butter using a pastry blender, breaking it up until the mixture resembles a crumbly meal with tiny pea-sized bits of butter. Do not overwork the batter.
• Gently stir in strawberries to coat them with dry ingredients. Add in the cream. You can use a rubber spatula to gently lift & turn ingredients over each other. When you have mixed it as best you can with a spatula, knead the dough once or twice only to get one mass. Do not worry about even mixing, it is important not to over-work the batter.
• Generously flour the counter. With as few movements as possible, transfer the dough to the counter. Generously flour the top of the dough. Now using your hands or a rolling-pin, gently press or roll the dough out to a ¾” thickness.
• Using a floured cookie cutter or the rim of a drinking glass, pressing straight down. Do not twist as you cut. Transfer the scones to the prepared baking sheet, leaving a couple of inches space between each. You can re-roll the scraps of the dough. The dough may feel slightly dry but it will bake wonderfully once the strawberries release their juices.
• Bake the scones for 12-15 minutes, until bronzed at the edges & the strawberry juices are trickling out of the scones in places. Cool in the pan for a minute, and then transfer to a cooling rack.

for vanilla glaze

• Split the bean & scrape seeds into the milk. Let it sit in a spouted container such as a pyrex cup for about an hour. Add confectioner's sugar gradually whisking, until you get desired consistency. Ensure it is not too runny or it won't dry white on cake and will run off too quickly.
• Once the scones have cooled, pour over the scones.