Preheat oven to 375°F
Place flour, sugar, baking powder, and salt in a large bowl and mix together. Cut butter into flour until mixture looks crumbly. The easiest way to do this is with a fork or with your hands, breaking up the butter into small pieces. Toss in strawberries.
In second bowl, whisk together cream, eggs, and flavourings. Pour this into the flour strawberry mixture. Stir with a fork to bring all the ingredients together until it looks like a ragged dough.
Turn dough out onto a floured counter. Lightly knead dough together and pat into a disk that is approximately 1½ inches tall.
Cut out scones using a 3” cookie cutter. If you don’t have a cookie cutter, cut into 3” squares.
Place on a parchment-lined baking tray. Brush tops of scones with whipping cream and sprinkle with sugar. Bake for 18-20 minutes or until browned and scones feel firm. Serve warm with violet cream