Prep and freeze strawberries for at least 30 minutes in one layer on a baking sheet covered with parchment paper.

Heat oven to 400 degrees F. Cover a baking sheet with a silicon baking mat or parchment paper.

Whisk together flour, baking powder, salt and sugar in a medium-sized mixing bowl. Add cold butter and cut butter into the flour with a fork or pastry cutter. Measure out heavy cream and mix in vanilla extract and lemon juice. (This way you’ll know all ingredients are evenly distributed throughout the dough.) Add the heavy cream mixture and mix with fork. Once dough starts forming, you'll probably need to start using your hands. Add frozen strawberries and mix with your hands.

Lightly flour a clean surface, like a marble pastry board and smooth dough into a round shape, making it about 1/2 inch thick. Cut dough in half and then cut each quarter in half into wedges, making 8 pieces.

Place wedges about 1/2 inch apart on the prepared baking sheet and brush with heavy cream. Bake scones for 27 to 28 minutes, until the edges are just about turning golden brown. Allow scones to cool on a cooling rack.

While the scones are baking, melt the white chocolate in a microwave safe bowl on 50% power, for 30 seconds and then 15 second intervals until the chocolate is melted. Add oil if needed to make sure melted chocolate is smooth. Put chocolate into a zippered plastic bag.

Cut a small hole in one of the corners of the bag with the white chocolate, then drizzle with melted white chocolate. Serve with spreadable butter.

These scones taste great even the next day, so you can make them ahead. Just store them in a zippered plastic bag or a sealed container at room temperature.