Preheat oven to 400F. Rinse, hull, and halve strawberries. Place on a baking sheet lined with parchment paper and roast for 20 minutes. Allow the strawberries to cool for 30 minutes.
Combine flour, baking powder and salt in a mixing bowl. Add the butter slices and use a pastry blender to work the butter into the flour, until pea-sized lumps form.
Add the strawberries, buttermilk and 1 beaten egg and stir with a fork or dough whisk to incorporate. It will still be crumbly and thats ok!
Turn dough onto a floured work surface and press the mound of dough together. Then press down to flatten with your hands. Next, lift an edge up, fold it over, and press down to knead. Continue until a cohesive dough forms.
Press dough into a flattened circle, about 1/2 inch thick. Cut into 8 slices. Brush the tops of the scones with beaten egg. Place slices on a parchment-lined baking sheet and bake for 15-20 minutes.
Allow scones to cool completely before icing. Combine powdered sugar, freeze-dried strawberries, and buttermilk in a small bowl using a whisk. Drizzle the icing over the scones and enjoy!