1. Preheat the oven to a temperature between 400-475°F, depending on your oven’s reliability.
2. Gather all your ingredients and measure them accurately for consistent scones.
3. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder to combine the dry ingredients.
4. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles breadcrumbs.
5. In a separate bowl, mix heavy cream, milk, and eggs to create the wet ingredient mixture.
6. Gently pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Avoid overmixing to maintain a tender texture.
7. Fold in the fresh or freeze-dried strawberries carefully, ensuring they are evenly distributed without overhandling the dough.
8. Lightly flour a clean surface and pat the dough into a rectangle or circle about 1 inch thick.
9. Use a biscuit cutter or glass to cut out individual scones from the dough.
10. Place the scones onto a baking sheet lined with parchment paper, leaving space between each piece.
11. Brush the tops of the scones with egg wash to create a golden crust and sprinkle sugar for extra sweetness.
12. Optionally, chill the scones in the freezer for 15 minutes to help them retain their shape and rise during baking.
13. Bake the scones for 10-16 minutes or until they are golden brown, keeping an eye on them to prevent overbaking.
14. Let the scones cool slightly on a wire rack after removing them from the oven.
15. Serve them warm, paired with butter, jam, or whipped cream for an indulgent experience.