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Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
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In a bowl, mix together flour, white sugar, baking powder, lemon zest, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
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Whisk together heavy cream, sour cream, egg, lemon juice, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.
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Stir in the strawberries* and mix until just combined.
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Turn the dough out onto a floured surface, and pat into a 1" thick circle. Cut into 8 triangles.
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Brush the tops of each scone with a little bit of heavy cream, and bake for 15-16 minutes, or until scones are golden brown.
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While the scones are cooling, mix together powdered sugar (starting with 1 cup), lemon juice (beginning with 2 Tbsp), and lemon zest. If the glaze seems too thin, add in the last 1/2 cup of powdered sugar. If it seems too thick, add in the last Tbsp of lemon juice.
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Pour the glaze over the scones and enjoy!