In a large bowl, whisk together the flour, baking powder, salt, and sugar until everything’s nicely combined. Add the cold, grated butter and gently toss it into the dry mix until it’s evenly spread throughout—kind of like tossing a salad!

Next, fold in the strawberries and white chocolate chips. Make a little well in the center of the mix and pour in the heavy cream. Now gently fold it all together just until the dough comes together—try not to overmix it! Pop the dough in the fridge to chill for at least 20 minutes (or up to 4 hours for best results).

When you're ready to bake, preheat your oven to 400°F (200°C).

Scoop out 12 medium-sized mounds of dough—feel free to make them smaller or larger depending on how many you want! Place them on a baking sheet lined with parchment paper. Bake for 16–20 minutes, or until the tops are just lightly golden.

While the scones cool, make a quick glaze by whisking together lemon juice, powdered sugar, and melted butter in a small bowl until smooth and lump-free. Once the scones are cool, drizzle the glaze over the top and let it set.