In bowl, combine strawberries and 1 tablespoon or more of sugar. Let sit while preparing the batter. In a separate bowl, add the flour, 3-4 tablespoons of the sugar, baking powder, salt and whisk.

Cut butter into the flour mixture until it resembles fine crumbs. My favorite way to do this is to pulse about a dozen or so times in a food processor (it works great).

Add the strawberries to the flour mixture and gently fold in with spatula. Now add the cream and continue to fold until the batter holds together. Turn out onto floured surface and shape into log, about 12x2" and then cut in small diagonal shapes. I like to do it that way because the scones expand when baking, so try not to cut big pieces. They look nice when their not too big in size.

Arrange on parchment-lined baking sheet and and bake for 15 minutes. At this point, sprinkle sugar on the top (you may also brush with half and half first, but it's not necessary). Continue to bake for another 8-10 minutes, depending on your oven. Just check every few minutes until the top is golden brown.

Enjoy with your favorite hot beverage, or as a wonderful addition to any breakfast or brunch.