Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Sift the dry ingredients together into a bowl. Using a pastry cutter or 2 forks, cut in the butter until the mixture looks like coarse crumbs.
Make a well in the center and pour in the heavy cream. Fold everything together until just mixed; do not over work the dough. Fold the diced strawberries into the dough.
Press the dough onto a lightly floured surface and form into a rectangle.
Cut the rectangle in half then cut the pieces into half again, giving you 4 squares. Cut the squares in half on a diagonal to give you a triangle shape.
Carefully place the scones on the prepared baking sheet then brush the tops with a bit of heavy cream then sprinkle the top of each scone with a bit of turbinado sugar.
Bake for 15-20 minutes or until golden brown. Remove from the oven and allow the scones to cool on the pan for 10 minutes before transferring them to a cooling rack set over parchment paper.