Preheat oven to 400°F and line a baking sheet with parchment paper.
Whisk flour, sugar, baking powder, salt, and the dough orange zest in a large bowl.
Cut in the cold butter with a pastry cutter until pea-size crumbs form.
Fold in the diced strawberries gently to keep them from smashing.
Stir in cold heavy cream and vanilla just until a shaggy dough forms; do not overmix.
Turn dough onto a lightly floured surface and pat into a round about 1 inch thick.
Slice into 8 wedges, transfer to the prepared sheet, and space them apart.
Brush tops with the extra cream and sprinkle with coarse sugar.
Bake until golden at the edges, 16–19 minutes. Cool on a rack for 10 minutes.
Whisk powdered sugar, orange juice, glaze zest, and vanilla until smooth and pourable.
Drizzle glaze over warm scones and let set a few minutes before serving.
Notes
Variation: Swap half the orange zest with lemon zest or add 1/3 cup mini white chocolate chips. Storage: Keep in an airtight container at room temperature for 2 days, or freeze up to 2 months. Rewarm at 300°F for 6–8 minutes.This recipe is an original creation inspired by classic Orange Glazed Strawberry Scones Recipe flavors. All ingredient ratios and instructions are independently developed.