For the scones:
Preheat oven to 450 degrees.
Add flour, sugar, baking powder, and salt to a food processor. Pulse a few times to combine, then add the butter. Pulse again until the mixture is combined - it will resemble sand.
Add in egg and 3/4 cup heavy cream, pulse to combine. The dough will be pretty sticky.
Remove blade from food processor, and fold in strawberries with a spatula.
Turn dough out onto a floured surface. Knead lightly - you'll need extra flour for this! Form into a roughly 8-10 inch round. Slice in half, into quarters, then into eighths.
Place scones on a baking sheet lined with parchment paper or a baking Silpat. Bake for 11 minutes, or until golden brown. Transfer to a cooling rack and cool completely before topping with the glaze.
For the vanilla bean glaze:
Add powdered sugar to a medium bowl. As you whisk, slowly drizzle in heavy cream until mixture is combined. Slice the vanilla bean in half and scrape the seeds out with the back of a paring knife. Add to the glaze and whisk to combine.
Add glaze to a piping bag (a ziplock bag works fine too!), and snip a very small corner from the bag. Squeeze the glaze in a back and forth motion over each completely cooled scone.
Scones will keep for 2 two days at room temperature. Refrigerating the scones will lengthen their shelf life, although the texture may be impacted. Best to enjoy within 2 days of making these!