Preheat your oven to 400°F and line a baking sheet with parchment paper. While the oven heats, cut the cold butter into 1/2-inch cubes and set aside—keeping it cold is crucial for creating those flaky layers in your scones. Hull and chop the strawberries into 1/2-inch pieces, then gently toss them with the lemon zest and set aside. Sift together the confectioners' sugar for the glaze to remove any lumps.

In a large bowl, whisk together the flour, salt, baking powder, baking soda, and sugar. Add the cold butter cubes to the flour mixture and use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter visible throughout. This texture is essential for creating the tender, flaky crumb in your scones.

In a small bowl, whisk together the egg, milk, and 2 tablespoons cream until well combined. Pour this mixture into the flour mixture from Step 2 and stir gently with a wooden spoon or rubber spatula until just combined—the dough should come together but still look slightly shaggy. I prefer to stop mixing just before it looks completely smooth because overworking the dough will toughen your scones.

Gently fold the strawberry and lemon zest mixture from Step 1 into the dough from Step 3 using a rubber spatula, being careful not to crush the berries or overmix. On a lightly floured surface, shape the dough into a flat 8-inch circle about 3/4-inch thick. Using a sharp knife, cut the circle into 8 equal wedges, like a pie.

Arrange the scone wedges on the prepared baking sheet spacing them about 2 inches apart. In a small bowl, whisk together 1 egg and 1 teaspoon water to make an egg wash. Brush the top of each scone lightly with the egg wash, then sprinkle each one with about 3/4 teaspoon of the raw sugar for a crunchy, sparkling finish. Bake for 18 minutes until the scones are golden brown on top.

Remove the baking sheet from the oven and let the scones cool on the pan for 10 minutes. While they cool, make your cream glaze by whisking together the 2 tablespoons cream, sifted confectioners' sugar from Step 1, vanilla essence, and salt until smooth and pourable.

Transfer the cooled scones to a serving plate. Drizzle the cream glaze generously over each scone, allowing it to cascade down the sides. Serve immediately while the scones are still warm—they're best enjoyed fresh from the oven with a cup of tea or coffee.