Preheat oven to 400.

In a bowl, mix flour, sugar, salt, orange zest, and baking powder together. Cut in cold butter with a pastry cutter and mix the dough until the butter is about the size of peas and the dough resembles coarse crumbs.

Mix heavy cream and egg together, and slowly drizzle into the scone batter while stirring gently. Stir just until combined.

With a couple paper towels, squeeze as much juice out of the strawberries as possible (a few good squeezes should be enough; this keeps the strawberries from releasing too much juice into the dough). Add strawberries into the dough. Add chocolate chunks into dough. Fold until just combined.

On a floured surface, turn out the dough and pat into a 1-inch thick circle. Cut the dough into eighths, place on a greased baking sheet, brush with heavy cream, and bake for 14-16 minutes, or until golden brown.

While the scones are cooling, mix together orange juice, powdered sugar, and zest. Once combined, drizzle the glaze over the scones. Top with chocolate drizzle.

Enjoy!