Preheat the oven to 225C/450F/Gas 7, with a flat baking sheet inside.
In a food processor, pulse together the flour, cinnamon, caster sugar, and butter until just coming together as a dough, then transfer to a lightly floured board.
Bring together with your hands and form into a ball and flatten. Cut into seven wedges, sprinkle with the extra sugar and place onto the preheated tray and bake for 15 minutes, or until golden and risen.
For the coulis, place the strawberries and icing sugar into a clean food processor and blend to a smooth sauce.
For the cream, mix together all of the cream ingredients in a bowl.
To serve, pile the scones onto a large plate with a handful of fresh strawberries. Place the coulis and cream in separate bowls alongside.