Preheat oven to 400°F. Grate the butter onto a plate and place in the freezer.

Combine flour, sugar, baking powder, and sea salt in a large mixing bowl.

Once the oven is preheated, remove the butter from the freezer and transfer it to the large mixing bowl of dry ingredients. Quickly toss with your hands to coat the butter with the flour.

Add the chocolate and strawberries and toss again to coat them in the flour.

In a small bowl, beat together the heavy cream and egg.

Add to the dry ingredients and gently mix with a wooden spoon until it comes together.

Turn the contents of the bowl onto a clean, lightly floured surface. Form the dough into a disc about ¾ inches thick.

Cut 2 ½ inch rounds out of the dough and place them on a large baking sheet, ensuring there is at least an inch between scones. Reform the remaining dough and cut additional rounds until all the dough is used up.

Brush the top of the scones with heavy cream and sprinkle with Demerara sugar.

Place in the oven and bake for 17 to 20 minutes, until lightly golden and puffy. Cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.