Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper.
Sift the flour, baking powder, and salt together. Add the sugar and mix. Stir in the softened butter. I used my hands to mix the butter and flour. Keep incorporating ingredients until the butter and flour pieces are about the size of small peas.
In a small bowl, mix the milk and vanilla together. Add the milk to the dry ingredients. Stir until all ingredients are well combined. Fold in chopped strawberries. The dough was quite sticky at this point, so I added 1/4 cup of flour (I used 3 1/4 cups flour total).
Lightly flour a work surface and knead the dough a little. Gather the dough into a disk, roll it out to about 3/4 inches thick. Use a small cookie or biscuit cutter to cut small dough circles.
Place circles onto the baking sheet. Make sure to leave about an inch of space between each circle to prevent them from baking into each other. Brush milk on the top of dough and sprinkle turbinado sugar on top. Bake for 12 to 14 minutes.
Let the scones cool for 5 to 10 minutes before eating. Cut open the scones and spread some red bean paste over one half of the scone. Add a slice of strawberry and some whipped cream, and top with the other half of the scone.
Store leftover scones in an airtight container at room temperature for a few days