Preheat oven to 400 degrees F.

Line a cookie sheet with parchment paper.

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

Cut the butter into small pieces and blend into the flour mixture with a pastry blender until the mixture looks like coarse crumbs.

Whisk together the egg, cream and vanilla extract.

Add the egg mixture to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.

Transfer the dough to a lightly floured surface.

Knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches round and about 1 inch thick.

With a 3 inch round cookie cutter, cut out rounds and place the scones on the baking sheet.

Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream.

Brush the tops of the scones with the egg wash.

Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean.

Transfer the scones to a wire rack to cool.

Wash and cut the strawberries to the desired size and sweeten to taste.

Set aside and allow the strawberries and sugar to sit at room temperature for about 30 to 60 minutes.

For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.

Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.

When chilled, beat the mixture until stiff peaks form.

To serve: Cut the scones in half and place the bottom half of the scone on a dessert plate.

Top with some of the strawberries and a dollop of softly whipped cream.

Place the top half of the scone on top of the whipped cream.

If there is any juice from the strawberries, drizzle a little over the top of the scone.

Serve immediately.