For the Scones:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Dry Ingredients:
   • In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. Cut in the Butter:
   • Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
4. Add Wet Ingredients:
   • In a small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix.
5. Fold in the Strawberries:
   • Gently fold the diced strawberries into the dough. The dough will be slightly sticky.
6. Shape the Dough:
   • Turn the dough out onto a lightly floured surface. Gently pat the dough into a circle about 1-inch thick. Using a sharp knife or a pizza cutter, cut the dough into 8 wedges.
7. Bake the Scones:
   • Place the scones onto the prepared baking sheet. Brush the tops with a little heavy cream and sprinkle with coarse sugar (optional).
   • Bake for 15-18 minutes, or until the scones are golden brown on top and cooked through.

For the Glaze:

8. Make the Glaze:
   • In a small bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and lemon juice (if using). Adjust the consistency by adding more cream if it’s too thick or more powdered sugar if it’s too thin.
9. Glaze the Scones:
   • Once the scones are fully cooled, drizzle the glaze over the top of each scone.
10. Serve and Enjoy:
    • Allow the glaze to set for a few minutes before serving. Enjoy your fresh, sweet strawberry shortcake scones!