For the strawberry whipped cream: in a food processor, grind the fruit and sugar until powdery and fine. If you notice some clumps that refuse to pulverize, strain or pick out those pieces. Add the cream and stir with a fork to ensure that there are no dry pockets, then pulse until thick and creamy like Greek yogurt, less than 2 minutes. The time will vary depending on your machine, so watch carefully to stop it before you make butter (though there are worse things than strawberry butter).
From Stella Parks via Serious Eats. You can make smaller scones, just be sure to decrease the baking time!