In a medium/large mixing bowl, whisk together the flour, sugar, baking powder and salt.

Incorporate the butter with a pastry cutter, fork, or food processor until it resembles sand.

In a small bowl, whisk together the milk, egg, and vanilla. Pour this mixture over the flour/butter mixture. Gently stir with a rubber spatula or wooden spoon until just combined. Fold in white chocolate chips and strawberries.

Move the dough onto a lightly floured surface. And with floured hands, gently knead the dough into a ball - make sure you’re moving fast because the butter has to stay cold, if at any time the dough starts to become melted, place in the fridge until chilled again. It should be rough and shaggy. Form dough into an approximate 6″ circle and cut into 8 wedges. Place wedges onto a baking sheet lined with parchment paper about 1 ½-2” apart from each other. Chill in the refrigerator until oven is preheated to 400 F.

Brush the tops of the scones with heavy cream and sprinkle with turbinado or raw cane sugar and bake for about 20 minutes or until golden brown.