Step 1

Line a large baking sheet with parchment paper (or spray pan with non-stick spray.)

Step 2

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

Step 3

Add the cold vegan butter in slices or cubes, and use a pastry cutter, fork or your hands if needed to work the butter into the dry ingredients. It should resemble coarse crumbs. You can also do this in a food processor.

Step 4

Pour in the vegan cream (or milk) and vanilla, and stir until just combined. It will still be a shaggy dough at this point. Fold in the strawberries, gently. The dough will become a bit wet; that's okay. Use your hands if needed to get the strawberries incorporated the best you can.

Step 5

On a lightly floured surface, knead the dough a few times until it comes together, gently. Flatten the dough with your hands (lightly flour your hands if sticky). Flatten it into a circle, about 1 inch thick. Push the strawberries into the dough if they are falling off. The dough will become sticky and wet, but that's okay. Just handle it gently.

Step 6

Using a pizza cutter or large knife, cut it like you would a pizza, into 8 pieces.

Step 7

Using a spatula, place the scones onto the prepared baking sheet. Place the baking sheet in the refrigerator if possible, for 30 minutes. This way the won't spread as much when they bake.

Step 8

While the scones chill, preheat the oven to 400 degrees F.

Step 9

After 30 minutes of chilling in the refrigerator, place in the oven and bake for 23-27 minutes, until lightly golden brown on top. Transfer to a wire cooling rack.

Step 10

While the scones are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, cream and vanilla until smooth.

Step 11

Once the scones have cooled, drizzle with the glaze and serve. Enjoy!