Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.

In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.

Cut the butter into small cubes then work it into the mixture until it resembles a coarse meal.

In a small bowl whisk together the egg, milk, and cream. Add to flour/butter mixture and stir until just moistened.

Add strawberries and gently fold them into the dough.

Shape the dough into an 8-inch circle on a floured surface.

Cut the dough into 8 wedges and transfer to the prepared baking sheet, placing them 2 inches apart.

Lightly brush each scone with the egg wash, then sprinkle with sugar.

Bake for 18 minutes, or until light golden brown.

Allow scones to cool for 10 minutes on the baking sheet.

In a small bowl whisk together the heavy cream, confectioners’ sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.