Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt until combined. This creates a light, airy dry base for your scones.
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or fork, cut in the butter until the mixture resembles coarse crumbs with small pea-sized pieces. The cold butter will create flaky layers in the baked scones.
Gently fold in the chopped strawberries, distributing them evenly through the dough. Be careful not to crush the berries; you want their juices to stay intact for bursts of flavor.
In a separate small bowl, mix the heavy cream with vanilla extract. Pour this mixture into the dry ingredients, and stir gently with a spatula until just combined, forming a sticky, shaggy dough.
Turn the dough out onto a lightly floured surface. Gently fold it over a few times to bring it together without overworking, which keeps the scones tender.
Pat the dough into a round about 1 inch thick. Use a sharp knife or a bench scraper to cut it into 8 equal wedges, and place them on the prepared baking sheet. Leave space between each for expansion.
Bristle the tops of the scones with a little extra heavy cream using a pastry brush, then sprinkle lightly with demi-sugar for a sweet, crunchy crust.
Bake in the preheated oven for about 15 minutes or until the scones are golden brown and fragrant. You’ll hear a gentle sizzle as they bake and see a beautiful crust forming.
Remove the scones from the oven and cool slightly on a wire rack. The aroma of baked strawberries and butter will fill your kitchen, and the scones will look irresistibly flaky and inviting.
Serve warm or at room temperature, ideally with a dollop of extra cream or jam. Enjoy the flaky, juicy layers with bursts of fresh strawberry in every bite!
