Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

In a food processor, pulse strawberries until juicy and chopped. (You should have about 1 cup.)

Transfer to a medium bowl, stir together gently with cream and chill until ready to use.

In a large bowl, whisk together flour, granulated sugar, baking powder and salt.

Using a pastry blender or 2 table knives in a scissor motion, cut butter into flour until the size of small peas.

Add strawberry-cream mixture and stir together with a fork, just until combined.

Turn dough out onto a floured surface and gently pat into an 8-inch square.

Cut into 6 rectangles, then halve each diagonally to make 12 triangles.

Transfer wedges to the prepared baking sheet.

Bake until golden brown, 20 to 25 minutes. Set aside to let cool completely.

In a medium bowl, whisk together powdered sugar, lemon juice, lavender and thyme to make a glaze.

Spoon evenly over scones, let set for about 30 minutes and serve.