Prepare the fresh strawberries by washing them. Then slice off the tops and chop into small bite size pieces. Lay down two layers of paper towels and spread the chopped strawberries in a single layer over the towels. Take another paper towel and place it over the top of the berries and lightly press to help remove any excess moisture. If the strawberries have a lot of moisture, replace the paper towels once. Set aside.

Whisk flour, brown sugar, granulated sugar, baking powder, and salt in a medium to large bowl. Place the bowl in the refrigerator or freezer to keep cold.

Grate frozen butter and add to the flour mixture. Use a pastry cutter or fork to combine until it looks like a coarse meal.

Add the strawberries and gently fold into the flour/butter mixture.

Whisk heavy cream, egg and vanilla extract together and pour over the flour mixture. Use a spatula to bring the dough together until it starts to form large clumps and still has crumbly flour bits.

Dump the dough onto a piece of parchment paper and use your hands to lightly bring the dough together and nudge into an 8” circle. You don’t want to knead the dough, just bring it together so it’s cohesive.

Cut into 8 equal scones.

Brush tops of scones with more heavy cream (approximately 1-2 tablespoons) and sprinkle with turbinado sugar, if using.

Place prepared scones in the freezer while the oven preheats to 400°F.

Separate and bake on a parchment lined baking sheet for 20-25 minutes, until lightly golden.

Make glaze while scones cool. Melt together the white chocolate and heavy cream in a double boiler. Stir together until combined.

Drizzle glaze over cooled scones, topped with crushed freeze dried strawberries and enjoy.