(Tip: I chop my strawberries first, then stick them in the freezer while I do everything else so they aren't so juicy when I add them to the dough)

Preheat oven to 375 degrees.

In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter chunks (with a pastry cutter, two knives, your fingers, or a stand mixer with a paddle attachment) until the butter is the size of peas.

Stir in the brie chunks until evenly distributed.

Add the half-and-half and egg until the mixture is just barely moistened (it's fine to still have dry pockets). Fold in the strawberry bits.

Turn the dough onto a floured surface and knead for just a second or two to get the remaining dry ingredients incorporated (don't overmix!). Flatten it into a 3/4" disc and slice into wedges or use a biscuit cutter to cut into rounds.

If desired, brush the tops with egg white or half-and-half and sprinkle with sugar.

Transfer to a baking sheet and cook for 25-30 minutes, until the tops are golden-brown.

Serve warm!