Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.

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

Add the chilled, cubed butter to the flour mixture and cut in using a pastry blender or two forks until the mixture resembles coarse crumbs.

Gently fold in the diced strawberries, being careful not to crush them.

Pour in the half-and-half and stir until just combined; the dough will be sticky.

Turn the dough out onto a lightly floured surface and gently knead just until it comes together.

Form the dough into a 7-inch round disc and cut into 8 equal wedges.

Place the wedges on the prepared baking sheet, leaving space between each scone.

Bake for 18 minutes or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Transfer the scones to a wire rack to cool slightly before serving.