Preheat the oven to 475. Line a baking sheet with parchment paper or spray with cooking spray.
In a large bowl, whisk together the flour, sugar, salt, and baking powder with a fork. Grate the cold butter into the mixing bowl. Cut in the butter using a pastry blender or two knives, until the pieces of butter are no bigger than pea sized. Stir in the freeze dried strawberries.
In a measuring cup, mix together the eggs, cream, and milk. Add the wet ingredients to the dry ingredients, and mix until just combined. Turn out onto a floured counter or cutting board and knead lightly until the dough comes together.
Pat the dough out on a lightly floured surface into a large rectangle about 1 inch thick (using a rolling pin if needed) and cut into twelve circles using a 2 inch biscuit cutter or a drinking glass.
To make the topping, beat the remaining egg in a small bowl with the water. Brush the egg mixture over each scone. Sprinkle with the sugar and place on the prepared baking sheet. Bake 10-12 minutes, or until golden brown on top.