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Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cut the strawberries into slices ⅛ inch thick and set aside with the blueberries.
In a small bowl, whisk together the egg yolks, ½ cup heavy cream and vanilla.
In a stand mixer, on low speed mix the flour, granulated sugar, baking powder, salt and cubed butter until a coarse meal forms.
Slowly add the cream mixture until the dough holds together when pinched.
Using your hands, gently mix the blueberries and strawberry slices into the dough.
On a lightly floured surface, pat the dough out to a disk 1 inch thick.
Cut scones using the star cookie cutter and place the scones on the baking sheet, spacing them 2 inches apart. Dip the cutter in flour in between cuts.
Brush the scones with heavy cream and sprinkle with granulated sugar.
Bake until the scones turn golden brown at the points, 24 to 26 minutes.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and hot water until smooth.
Drizzle the icing over the scones.
Let the icing harden for 5 minutes before serving.