Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Zest a lemon, measuring 1.5 tablespoons for the dough and another teaspoon for the glaze. Chop your fresh strawberries into ½-inch pieces.

In a large bowl, whisk together 2 cups of all-purpose flour, ¼ cup of granulated sugar, 1 tablespoon of baking powder, ½ teaspoon of kosher salt, 1.5 tablespoons of lemon zest, and a pinch of ground nutmeg.

Cut 6 tablespoons of cold, unsalted butter into small cubes and add to the dry mixture. Use a pastry cutter or your fingertips to mix until the butter resembles coarse crumbs.

In another bowl, whisk together 1 large egg, ½ cup of heavy cream, ¼ cup of sour cream, 2 tablespoons of fresh lemon juice, and 1 teaspoon of vanilla extract.

Gently fold the wet mixture into the dry ingredients until no dry flour remains. Fold in the chopped strawberries.

Turn the dough onto a lightly floured surface, shape it into a circle about 1-inch thick, and cut into 8 wedges. Place the scones on the baking sheet.

Lightly brush the tops of the scones with additional heavy cream and bake for 15-16 minutes until golden brown.

Prepare the glaze by whisking together 1 cup of powdered sugar, 2-3 tablespoons of fresh lemon juice, and 1 teaspoon of lemon zest.

Once scones are baked, cool slightly and drizzle the glaze over them. Let it set for 5 minutes before serving.