Put a stick of unsalted butter into the freezer for about 20 minutes, then grate it and place the butter shreds back in the freezer for another 20 minutes. If you're using fresh-milled flour, mill the wheat berries and refrigerate or freeze the flour for 20 minutes as well.

Preheat the oven to 400°F convection or 425°F regular bake, and grease or line a baking sheet with parchment paper.

In a large bowl, whisk together the dry ingredients: flour, baking powder, sugar, and salt.

Add the frozen grated butter and mix with a spatula.

Mix in the chopped fresh strawberries or freeze-dried strawberries until they are coated in flour.

In a small bowl, beat the eggs and add about ⅓ cup (80 grams) heavy cream, whisking thoroughly.

Drizzle in the egg-cream mixture and mix to work in the liquid. Add more cream only as needed, more likely to be the case if you used freeze-dried strawberries because fresh strawberries add their own liquid to the dough.

After most of the flour has been incorporated into a shaggy mass, use your hands to gather the dough and transfer it to a clean work surface.

Form the dough into a round disk that is about 1 inch thick. Flour the top and bottom of the disk then cut it in eight pieces with a bench knife.

Transfer the scones to the baking sheet. If you don't plan to ice them, you may want to brush them with milk and sprinkle them with sugar.

Bake for 17-19 minutes at 400°F convection or 425°F regular bake. The shorter end of the time range works best for the freeze-dried strawberry version.

Transfer the scones to a cooling rack but save the parchment paper for when you ice the scones. If you skip the icing, serve the scones warm from the oven if possible.

In a small bowl, combine the powdered sugar and strawberry (crushed dry strawberry or juice). Add a little water and stir. Continue adding water very slowly, only as needed for the icing to be spreadable.

When the scones have cooled, place the cooling rack over the parchment paper and drizzle icing on the scones. Avoid stacking or storing them until the icing has dried.

Scones are best eaten in 1-2 days, slightly warmed in a toaster oven or microwave to activate the flavors. They can be stored at room temp in a closed container. Beyond day two, I recommend refrigerating the fresh strawberry version.