Strawberry Cream Scones with Rose

Wash and dice strawberries. Spread out on a baking sheet lined with parchment or a silicone baking mat and freeze for at least 30 minutes.
Prepare a large sheet pan with parchment paper or a silicone baking mat.

Preheat the oven to 375°F.
Combine the coconut (or granulated) sugar, baking soda, baking powder, salt and flour in a large mixing bowl. Whisk thoroughly to combine.
Add butter pieces and cut in with two knives or a pastry cutter until most butter pieces are pea sized. Add the strawberry pieces and rose petals. Toss to coat these mix-ins.
In a separate bowl, whisk to combine the egg, vanilla extract and the heavy cream. Pour into the dry ingredients. Mix just until combined.

Dump the dough onto a cleaned, dried and well-floured work surface. Pat into a 1-inch thick disc or rectangle. Use a heart-shaped cookie cutter to punch out 6-8 scones. Alternatively, use a bench scraper or sharp knife to cut into 8 triangle segments.
Place the scones on the prepared baking sheet. Brush with additional heavy cream and sprinkle with additional coconut sugar.
Bake for 25-30 minutes. Transfer to a cooling rack and let cool before glazing.

In a medium microwave-safe bowl add the strawberries. Microwave in 30-second increments for about 2 minutes to soften and release juices from the strawberries.
Combine the warmed cream with the warmed strawberries. Mash together thoroughly with a fork or small whisk to release the juices and flavor from the strawberries. Strain the mixture through a fine mesh sieve and discard the strawberry pulp.
To the strained strawberry cream, add the melted butter and vanilla. Whisk together. Add the powdered sugar and whisk vigorously until there are no lumps. Add more cream, if necessary, to get a consistency as thin or as thick as you like it.
Spoon or pipe the glaze over the scones. Sprinkle with edible dried rose petals. Serve the same day.