1. Prep your oven and baking sheet. Preheat your oven to 400°F and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.

2. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, sugar, and salt. This makes sure everything is evenly distributed.

3. Cut in the butter. Add the chilled, cubed butter to the dry ingredients. Use a pastry blender (or your hands) to work the butter into the flour until the mixture looks like coarse crumbs. You want little bits of butter throughout—that’s what makes the scones flaky!

4. Toss in the strawberries. Gently stir the diced strawberries into the flour mixture. Coating them in flour prevents them from sinking to the bottom of the scones as they bake.

5. Add the half and half. Pour in the half and half and gently fold everything together with a spatula. Be careful not to overmix—the dough should just come together and still be a bit sticky.

6. Shape the dough. Lightly flour your work surface and turn out the dough. Pat it into a 1-inch thick rectangle or circle. If it’s too sticky, sprinkle a little flour on top, but don’t go overboard!

7. Cut into triangles. Use a sharp knife to cut the dough into 6 or 8 wedges. If you want smaller scones, you can cut them into 10-12 pieces instead.

8. Bake to perfection. Transfer the scones to your prepared baking sheet and bake for 16-18 minutes, until they’re golden brown and cooked through. Every oven is different, so keep an eye on them!

9. Cool and glaze. Let the scones cool for about 10 minutes on a wire rack. Meanwhile, whisk together powdered sugar, vanilla, and half and half to make the glaze. If it’s too thick, add a little more cream; if it’s too thin, add more sugar.

10. Drizzle or dip. Dunk the tops of the scones into the glaze or drizzle it over with a spoon. Let it set before digging in—if you can wait that long!