• Line a baking sheet with parchment paper, and set aside.

Make the scone dough

• Pulverize a 1.2 oz. bag of freeze dried strawberries in the food processor. Set aside. You may also use freeze-dried strawberry powder.
• In a large bowl, combine 2 ½ cups all-purpose flour, ⅓ cup unsweetened freeze-dried strawberry powder, ¾ cup granulated sugar, 2 teaspoons baking powder and ¼ teaspoon kosher salt.
• With a dough blender, cut the cold, sliced 6 tablespoons unsalted butter into the flour mixture. Once this is complete, the mix will be coarse crumbles and look a little like wet sand.
• Gently fold 1 ¼ cups sliced strawberries into the dough.
• In a smaller bowl, combine 1 egg, 1 teaspoon pure vanilla extract and 6 tablespoons milk, then mix well.
• Pour the wet ingredients into the dry ingredients. Stir until just combined using a rubber spatula. It will be crumbly.
• Turn the dough out onto a floured surface, and gently knead the dough into a ball, being careful of the berries.
• Press the dough into a 13" x 4 ½" rectangle that is about 1" thick.
• Using a dough scraper or a sharp knife, cut the rectangle into 12-16 triangles.
• Transfer the wedges to a prepared baking sheet.
• Make the egg wash. Combine 1 egg with a little water and beat to combine. Brush the tops with the egg wash, then sprinkle 2 tablespoons turbinado sugar on top of them.
• Pop the baking sheet into the freezer for 15 minutes.

Bake the scones and make the glaze

• While the scones chill, preheat the oven to 425°F.
• When the scones are cold, transfer to the preheated oven. Bake for 20 minutes, or until the scones are a golden brown.
• While the scones bake, prepare the glaze in a small bowl or the food processor where you pulverized the freeze-dried strawberries.
• To make the glaze, combine 1 tablespoon unsweetened freeze-dried strawberry powder, ½ cup powdered sugar and 2 tablespoons milk. Whisk together until smooth. Set aside.
• When the scones are baked and have cooled, drizzle with the glaze, and enjoy immediately.