Preheat your oven to 400°F. While it heats, cut the cold butter into 1/2-inch cubes and set aside on a plate (keeping it cold is crucial for flaky scones). Hull and dice the strawberries into 1/4-inch pieces, then place them on a paper towel to absorb excess moisture—this prevents the dough from becoming soggy. Have all your ingredients measured and ready before you begin mixing.

In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt. This combines the leavening agents evenly throughout and prevents lumps in the final scones. Use a whisk rather than just stirring to incorporate air into the dry mixture.

Add the cold butter cubes to the dry ingredients. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour mixture until it resembles coarse breadcrumbs with pea-sized pieces of butter still visible. I like to use my fingertips and work quickly—the cold butter creates steam pockets during baking that give scones their light, flaky texture, so it's important not to overwork or warm the mixture.

In a small bowl, whisk together the buttermilk, honey, and vanilla extract until smooth. Pour this wet mixture into the crumbly flour mixture and gently fold together with a rubber spatula or wooden spoon until just combined—do not overmix, as this will make the scones tough. The dough should come together with some visible streaks of flour still remaining.

Gently fold the diced strawberries (from Step 1) into the dough using minimal strokes to keep them distributed without breaking them apart. On a lightly floured surface, gently press or pat the dough into a 1-inch thick round or rectangle. Cut into 8-12 wedges or use a biscuit cutter for uniform shapes, then transfer the scones to a parchment-lined baking sheet, spacing them about 2 inches apart.

Brush the tops of each scone lightly with heavy cream for a golden finish. Bake for 22-25 minutes until the tops are light golden brown. I find that checking at 22 minutes helps prevent overbaking, especially if your oven runs hot. The scones are done when a toothpick inserted into the center comes out with a few moist crumbs.

Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature with additional honey drizzled on top or served on the side for dipping. These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.