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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place heavy cream in the freezer for 10–15 minutes to chill.
Melt the butter in a microwave-safe bowl, then set aside to cool slightly.
In a medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.
Stir the chilled cream into the cooled butter. The cold cream helps create small clumps of butter—ideal for tender scones.
Pour the cream-butter mixture into the dry ingredients. Stir just until a shaggy dough forms—do not overmix.
Gently fold in the chilled diced strawberries, taking care not to crush them or overwork the dough.
Use a cookie scoop or spoon to portion dough into 8 equal mounds on the prepared baking sheet.
Refrigerate for at least 15 minutes to help the scones hold their shape.
Bake for 18–22 minutes, or until tops are golden and edges are lightly crisp.
Cool on a wire rack before serving.