Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.

Chop fresh strawberries into 1/2-inch pieces and set aside.

In a large mixing bowl, whisk together self-raising flour, salt, superfine sugar, vanilla powder, and lemon zest.

Gently fold the chopped strawberries into the dry mixture.

Pour in the cold heavy cream and stir until a shaggy dough forms.

Flour a surface and pat the dough to about 1 cm thickness.

Cut the dough into rounds or wedges and place them on the prepared baking sheet.

Bake for 8-10 minutes until puffed and golden brown on the edges.

Let the scones cool on a rack for about 5 minutes before serving.