1. Preheat the oven to 200°C (390°F). Line a baking sheet with baking parchment and set aside.

2. Add the spelt flour, brown sugar, baking powder, lemon zest, and salt to a large bowl and mix to combine. Add the cold butter in small pieces and cut with a pastry cutter* into pea-sized pieces. Next, add the heavy cream and vanilla extract and mix until a dough starts to form – do not overmix. Add the chopped strawberries and fold them in. Be very gentle and do not mix much or the strawberries will be mushed.

3. Transfer the dough onto a well-floured surface and shape it into a round disk (about Ø 23cm). Cut into 8 slices (like a pizza) and place them on the prepared baking sheet. Brush the slices with some heavy cream and sprinkle with coarse brown sugar. Bake for about 18-20 minutes or until the scones are golden brown. Take them out of the oven and let them cool down on the baking sheet for some time, then transfer them to a wire rack and let them cool down completely.

4. For the glaze mix the confectioners‘ sugar with vanilla extract and some heavy cream – mix and add more heavy cream to thin out the glaze until it gets a nice pouring consistency. Drizzle over the cooled scones and let dry. The scones are best eaten fresh but stay fine for several days in a box at room temperature.