Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs. Toss in strawberries and coat lightly with the flour mixture.
Add half and half and fold together gently until the mixture just begins to come together and forms a soft dough. (Do not knead or over mix the dough.)
Turn dough out onto a floured surface and pat into a 1-inch thick rectangle or circle. (If dough is very sticky, sprinkle with just a hint of flour.)
Shaped the dough into a circle. Using a sharp knife, cut into 8 triangles.
Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.
Place a sheet of parchment on a work surface, and then place a cooling rack over top of
parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.