Pre-heat oven to 400 degrees and prep a large baking sheet by lining it with parchment paper.
In a large bowl, mix together the flour, baking powder, sugar, and salt.
Cut the butter into cubes and add to bowl. Cut in using a pastry cutter or a fork until it's all incorporated and is like a coarse meal.
In a medium bowl whisk egg and add milk and cream. Slowly add to large bowl and mix gently, just enough to incorporate it all and it's all moistened.
Gently fold in strawberries with a large spatula.
On a large clean and flour surface, add dough. Gently knead it a couple of times and then roll or shape it into an 8 in round. Cut into 8 even triangles.
Add triangles to the parchment lined baking sheet a brush with egg wash (optional egg wash).
Bake for 18-20 minutes until they are a light golden brown.
Remove from oven and let cool. While they cool, make glaze by mixing heavy cream, confectioner's sugar, vanilla extract, and salt. Drizzle over scones and enjoy!
Store at room temperature for 2 days or in the fridge for up to 5 days.