Preheat your oven to 425. Place parchment paper on a cookie sheet.
Combine your flour, sugar, baking powder, salt and lemon zest in a medium sized bowl. Whisk till combined.
Add your chilled butter cubes into the flour mixture and use either 2 butter knives or a pastry cutter to cut the butter pieces till they are pea-sized.
Add your diced strawberries to the flour mixture and gently mix till they are coated with flour.
Drizzle your cream and creamer into the flour mixture and stir till just combined.
Dump your combined mix onto a floured surface and knead a few times, just till it comes together. Then move your kneaded dough to your parchment paper lined cookie sheet.
Press your dough into an 8" circle and then use a pizza cutter or sharp knife to cut it into 8 pieces (like cutting a pizza).
Brush the scone tops with some creamer. Bake for 15-18 minutes until golden brown.