Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Zest one lemon and chop a cup of strawberries.

In a bowl, combine 2 cups of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and a pinch of salt.

Cut 1/2 cup of cold butter into the flour mixture until it resembles coarse crumbs.

In another bowl, whisk together 1 egg, 1/2 cup of cream, 1/4 cup of sour cream, lemon juice, and vanilla.

Pour the wet ingredients into the dry and stir gently until just combined.

Fold in the chopped strawberries.

Shape the dough into a circle about 1 inch thick and slice into 8 wedges.

Brush the tops with cream and bake for 15-16 minutes until golden.

Whisk together glaze ingredients and drizzle over cooled scones.