Preheat the oven:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix the dry ingredients:

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in the butter:

Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your fingers, cut the butter into the flour until it resembles coarse crumbs with pea-sized pieces of butter.

Add wet ingredients:

In a separate bowl, whisk together the cream, egg, and vanilla extract. Pour the wet ingredients into the dry mixture and stir with a spoon until the dough just begins to come together.

Form the dough:

Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Roll the dough out to about 1-inch thickness.

Add the jam:

Use a spoon to dollop the strawberry jam in the center of half the dough, then fold the other half over the jam, gently pressing the edges together to seal. You should have a half-moon shape.

Shape and cut the scones:

Using a sharp knife or bench scraper, cut the dough into 6–8 wedges, like a pizza. Arrange the scones on the prepared baking sheet, leaving some space between them.

Brush with cream and sprinkle sugar:

Brush the tops of the scones with a little extra heavy cream and sprinkle with coarse sugar for a golden, crunchy top.

Bake:

Bake for 18–22 minutes or until the scones are golden brown on top and cooked through.

Cool and serve:

Let the scones cool slightly on a wire rack before serving. Serve with extra strawberry jam or clotted cream for a classic touch.