Preheat oven to 220ºC (200ºC fan). Line a baking tray with baking paper.
In a large bowl combine flour, oats and a pinch of salt. Mix well. Make a well in the centre and add lemonade and thickened cream, then use a metal knife to mix together the ingredients until they form a dough.
Turn the dough out onto a clean surface dusted with a little extra flour. Roll the dough out to about 3cm thick then use a 6cm round cookie cutter to cut 10 rounds from the dough.
Arrange the rounds closely together on the baking tray then bake for 10-12 mins until lightly golden.
In a bowl combine strawberries, icing sugar and vanilla, stir well until sugar has dissolved. Whip extra thickened cream.
Cut each scone in half, top with a generous dollop of whipped cream and heaped with strawberries.