Whisk together the flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Add the cold small butter cubes to the flour mixture. Snap the butter into flour using your fingers until the mixture resembles cornmeal and all the little cubes are snapped flat. Place the mixture in the refrigerator for 10 minutes.

In a small bowl, mix the cream and the egg until well blended. Lightly pat the strawberries dry with a paper towel.

Remove the flour and butter mixture from the refrigerator and add the strawberries. Slowly stir in the egg + cream mixture with a being careful not to smash the strawberries. When large dough clumps form, use clean hands to press the dough into a ball. Avoid over mixing.

Baking Sheet - Place the dough ball onto a lightly floured surface and roll the dough into a 7" inch round and 3/4" in thickness. Cut the dough into 8 triangles using a sharp knife. Place the scones on the prepared baking sheet 2 inches apart.

Scone Pan - Evenly and gently, press the dough into the prepared scone pan.

Bake 12 to 15 minutes or until golden brown. Remove the scones from the oven and let them cool.

Baking Pan: Let the scones cool for a few minutes before moving to the prepared cooling rack.

Scone Pan: Let the scones cool completely in the pan, then carefully remove and move to the prepared cooling rack.

In a small bowl, whisk the cream, confectioners' sugar, and clear vanilla until smooth. Add more cream if you prefer a loose glaze.

Drizzle the sweet glaze over the scones and sprinkle with sanding sugar for extra sparkle.