Line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk together flour, sugar, baking powder and salt.

Use a box grater to shred butter into small pieces (it's best if the butter is frozen). Alternatively, cut butter into small 1/4-inch pieces. Add butter to flour mixture and cut butter into the mixture by using a pastry cutter or your hands.

To the measuring cup with cream, add egg and vanilla extract. Whisk until combined, then pour over the flour-butter mixture.

Use a wooden spoon or silicone spatula to mix ingredients together until large dough crumbles form (avoid over mixing!). Add the chopped fresh strawberries and chopped freeze-dried strawberries. Stir into the dough.

Use your hands to form dough into a loose ball. If the dough is too dry and doesn't come together, add another Tablespoon of cream. If the dough is too wet (like cookie dough), add 1 to 2 more Tablespoons of flour. It’s okay if the dough turns a little pink from the berries. Transfer dough ball to a floured work surface and press into an 8-inch round disc. Cut into 8 triangles.

Place scones on prepared baking sheet. Brush them with cream and sprinkle with additional sugar if desired. Place baking sheet in the refrigerator to keep the scones cold while the oven preheats (about 15 minutes).

Preheat oven to 400° F. Once the oven beeps, wait 5 more minutes so ensure it is at 400 and hot!

Remove scones from the refrigerator and transfer them to the oven. Bake for 20-22 minutes or until the edges are golden brown. Let scones cool on the pan for a few minutes before transferring to a wire rack.

For the glaze, whisk together powdered sugar and cream. Drizzle over scones and serve.