Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Whisk the flour, granulated sugar, baking powder, and salt in a large bowl. Add the cold cubed butter and cut it in with a pastry blender or fingertips until coarse crumbs form, leaving a few pea-sized butter pieces.

Stir in the cold heavy cream and vanilla just until a shaggy dough forms. Avoid mixing beyond the point where the flour is absorbed.

Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick round about 7 inches wide. Cut the round into 8 wedges, or use a round cutter for individual scones, then arrange them on the prepared baking sheet.

Brush the tops lightly with the remaining cream or a beaten egg, then sprinkle with coarse sugar if desired. If the dough has softened, chill the shaped scones for 15–20 minutes.

Bake for 18–22 minutes, until the scones are puffed and lightly golden. Cool them for at least 10 minutes before splitting.

Toss the sliced strawberries with 2 tablespoons of sugar and the optional lemon juice. Let them stand for 10–15 minutes so they become juicy.

Whip the cold heavy cream with confectioners’ sugar and vanilla until soft or medium peaks form. Split each scone horizontally and fill with strawberries and whipped cream, then serve promptly.