Toss your berries with sugar and pinch of salt. Let sit for at least 1 hour. You can do this overnight, but stash it in the fridge.

When you’re ready to make the scones, strain berries in a fine mesh sieve over a bowl to save the sugary liquid. Let sit to drain while you make your scone dough.

Pre-heat oven to 375°F (190°C).

To make dough, combine your flour, sugar, baking powder and salt in a bowl. Whisk to combine all your dry ingredients. Add in your butter cubes and rub between your fingers to break up into small pea-sized bits and incorporate with the flour mixture. Next, whisk your egg, cream and vanilla in a small bowl. Add your wet ingredients, along with the strained berries to the butter and flour mixture. Gently stir to combine, just until everything is incorporated, you don’t want to over mix this.

Dump out dough onto a floured surface and shape into a roughly 8” circle. Cut into 8 wedges and arrange on an ungreased baking tray leaving some room between each scone. Brush with a little heavy cream and sprinkle with sugar. Bake for about ~18 mins or until scones are nice and golden brown. Remove from the oven and let them cool on a wire rack.

For your whipped cream cheese frosting, beat your room temperature cream cheese with a wire whisk attachment (or by hand), until it’s smooth and fluffy, just a few minutes. Then, add in your powdered sugar and liquid from the strawberries. Beat very slowly at first so the sugar doesn’t go everywhere, then increase the speed and beat till everything is combined.

Now grab a scone, a big dollop of strawberry cream cheese frosting and eat up!