Preheat the oven to 425ºF. Line a rimmed baking sheet with parchment paper, and set aside.

Add the flours, baking powder, salt and poppy seeds to a medium bowl. Whisk to combine. Scatter the butter over the flour mixture, and rub together quickly with your fingers, until it forms a sandy-looking texture with some pebble-sized pieces. Stir in the strawberries.

Using a fork, lightly beat the egg and honey together in a small bowl. Stir in the cream. Pour over the flour-butter mixture, and use a wooden spoon to stir together until it forms a crumbly-looking dough.

Knead the dough in the bowl a few times until it forms a smooth ball. It will seem more dry than other scone recipes if you've made them before—don't worry.

Turn the dough out onto a lightly floured counter. Knead it once or twice to give the dough a smoother appearance. Using your fingertips, press the dough out into a 1/2-inch thick circle. Dip a 2 1/2-inch round cutter into flour, and cut out the scones—it’s okay to re-roll and press the dough out again once if you need to use it all up.

Place the scones on the prepared baking sheet, and bake for 10 minutes, until bottoms are deep golden and the tops are barely tanned-looking. Remove from oven and rest tray on a wire rack and let cool 10 minutes before serving. Leftovers may be stored in an air-tight container and heated in the toaster the next day.