These tender and flaky strawberry scones are filled with fresh strawberries and have a lightly sweet, buttery flavor perfect for breakfast or brunch.

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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 flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry and stir just until combined.
Gently fold in the chopped strawberries, being careful not to overmix.
Turn the dough out onto a floured surface and pat it into a 1-inch thick round.
Cut into 8 wedges and transfer to the prepared baking sheet.
Sprinkle with coarse sugar if desired.
Bake for 18–22 minutes or until golden brown. Cool slightly before serving.