1. Preheat the oven to 390°F (200°C). 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. Add the heavy cream and vanilla extract and mix until a dough starts to form – do not overmix. Add the chopped strawberries and fold in. Be very gentle and do not mix much or the strawberries will be mushed. Transfer the dough onto a well-floured surface and shape into a round disk (about Ø 9 inches/23cm). Cut into 8 slices (like a pizza) and place on the prepared baking sheet. Brush the slices with some heavy cream and sprinkle with coarse brown sugar. Bake for 18-20 minutes or until the scones are golden brown. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely.

 

3. For the glaze mix the confectioners’ sugar with vanilla extract and some of the heavy cream – mix and add more heavy cream to thin out the glaze until it got 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.