Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone liner and set aside.

In a large bowl, sift together the flour, sugar, salt, cinnamon, and baking powder until blended and fine. Using a handheld cheese grater, grate the butter into the flour mixture. Toss the butter with the flour mixture until coarse crumbs form. Make a well in the center of the flour mixture and add in the cream and vanilla. Use a fork to gently pull the flour mixture into the cream until just barely combined together; fold in the strawberries last, just barely folding them into the batter. Do not overmix, as this leads to tough scones.

Lightly dust a small work surface with flour and turn the dough out onto it. Knead the dough briefly, folding it into itself a couple times and form the dough into a ball. Roll or press it out until it's about 1/2" thick and about 8-10 inches in diameter.

Cut the dough into 8 pieces and place them staggered on the baking sheet. Brush the tops with remaining heavy cream and sprinkle with additional white sugar, if you'd like. Bake for approx. 15-18 minutes or until golden brown. Cool completely.

To make your glaze, whisk together the softened cream cheese, vanilla and lemon juice until blended. Add in the powdered sugar until a thick yet syrupy glaze has been achieved. Drizzle it onto the cooled scones and sprinkle with coarse crystal sugar, if you'd like. Serve immediately or store scones airtight at room temperature for up to 2 days.