Preheat oven to 425° F. Line a baking sheet with parchment paper and set aside.

For the strawberry scones: Slice each strawberry into 8 pieces by first quartering the berry and then slicing each piece in half. You should have about 1-⅓ cups of strawberry pieces. Set aside.

In a medium to large sized mixing bowl, combine flour, baking powder, sugar, and salt. Add the butter and cut it in with a rigid pastry cutter until the mixture resembles crumbs. Add the strawberries and fold them gently to coat with the flour mixture. Add the half and half, and then fold gently until the mixture just begins to come together. You should have soft, yet shaggy dough. If needed, add a bit more half and half to get the dough to come together. Do not knead or over mix the dough, as this will cause the scones to become dense and will smash the strawberries.

Turn the dough out onto a floured surface and pat into a 1" thick rectangle about 10" x 5" in size. With a sharp knife or sharp-edged stainless steel bench scraper, cut the rectangle into 6 squares. Then cut the squares on the diagonal to equal 12 triangles.

Place scones on prepared baking sheet and bake for 14 to 16 minutes, or until they are baked through and golden. Place a sheet of parchment paper on your work surface and set a cooling rack over it. Remove scones from the pan to the cooling rack to cool for 10 minutes.

For the glaze: In a medium sized bowl, whisk together powdered sugar, half and half, and vanilla extract until smooth and slightly runny. Either dip the top side of each scone wholly into the glaze or drizzle the glaze over the top of each scone with a spoon. Allow the glaze to drip down the sides of the scones onto the parchment paper below the cooling rack. The glaze will firm up as the scones cool.

Important to note: As with most scones, these are best enjoyed the same day they are baked. I highly recommend eating them while they're even still a bit warm from the oven.