Preheat oven to 375 degrees F (190 degrees C).
Hull and slice the Fresh Strawberry (1 cup) and toss them in Granulated Sugar (1 tablespoon), and Vanilla Extract (1/2 teaspoon). Lay on a baking sheet and roast 25 minutes.
Spoon out two tablespoons of syrup and set aside. If desired, set aside a spoonful of the strawberries for garnish.
Increase the oven to 400 degrees F (200 degrees C).
Sift together the All-Purpose Flour (2 cup), Baking Powder (1 tablespoon), Salt (1/2 teaspoon), and Granulated Sugar (2 tablespoon).
Using a pastry cutter, two forks, or your hands, cut in the Unsalted Butter (5 tablespoon) until the butter is fully incorporated and resembles pea sized crumbs.
Make a well in the center and pour in the Heavy Cream (1 cup). Gently fold together just until batter forms. Treat these like biscuits, do not overwork the dough!
Fold in the roasted strawberries and Pistachios (1/4 cup).
For traditional triangle scones, lay the dough on a floured surface and press into a rectangle. Cut the dough in half, then in half once more to create four squares. Cut each square in half on a bias to create a triangular scone shape.
For round scones, lay the dough onto a floured surface. Press into a square, then use a biscuit cutter to cut out your circles. You may reuse the scraps for more scones.
Lay on an ungreased baking sheet and bake for 25-30 minutes or until golden brown, checking frequently.
To make the glaze (optional), combine the Powdered Confectioners Sugar (1/2 cup), Heavy Cream (1/4 cup), 2 tablespoons of the roasted strawberry syrup, Vanilla Extract (1 teaspoon), and a spoonful of chopped roasted strawberries. Adjust the consistency by adding more sugar or more cream.
Top each scone with glaze and sprinkle with chopped pistachio. Enjoy!