Fresh Strawberry Scones

1 Preheat the oven to 425°F. Line a baking sheet with parchment paper.
2 In a large bowl, combine the flour, freeze-dried strawberries, sugar, baking powder and salt.
3 With a pastry cutter, cut the cold, sliced butter into the flour mixture. Once this is complete, the mix will be coarse crumbles and look a little like wet sand.
4 Gently fold the berries into the dough.
5 In a smaller bowl, combine the beaten egg, vanilla and milk, then mix well.
6 Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
7 Turn the dough out onto a floured surface, and gently knead the dough, being careful of the berries.
8 Roll the dough into a rectangle that is about 1½" thick.
9 Cut the rectangle in half, length-wise, then make triangle wedges into each side.
10 Transfer the wedges to a prepared baking sheet; brush the tops with the additional egg, then sprinkle the raw sugar on top of them.
11 Pop the baking sheet into the freezer for 15 minutes.
12 When the scones are cold, transfer to the preheated 425°F oven, and bake for 20 minutes, or until browned on top.
13 While the scones bake, prepare the glaze in a small bowl, combining all the ingredients and whisking together until smooth. Set aside.
14 When the scones are baked and have cooled slightly, drizzle with the glaze, and enjoy immediately.