To make strawberry cream cheese scones from scratch, start by preheating your oven to 400°F and preparing a baking sheet with parchment paper. In a bowl, mix together 2.25 cups of flour, 0.25 cup of sugar, 1 tablespoon of baking powder, and 0.5 teaspoon of salt. Cut in 0.5 cup of cold, cubed butter and 4 ounces of cold, cubed cream cheese until the mixture resembles coarse crumbs. In a separate bowl, whisk together 1 egg, 0.33 cup of milk, and 1 teaspoon of vanilla. Gently combine the wet and dry ingredients, then fold in 0.5 cup of freeze-dried strawberries. Roll the dough to 1/2 inch thick, cut into triangles, and bake for about 15 minutes until golden brown.

Yes, you can make strawberry cream cheese scones suitable for a gluten-free diet by substituting the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that includes xanthan gum or add it separately to help with the texture. The rest of the ingredients should be gluten-free, but always check labels to ensure compatibility.

If you don't have freeze-dried strawberries on hand, you can substitute them with fresh strawberries. However, be sure to chop them finely and reduce the amount of milk slightly to account for the extra moisture. Alternatively, you can use other freeze-dried fruits like raspberries or blueberries for a different flavor profile.

To store leftover strawberry cream cheese scones, place them in an airtight container at room temperature for up to 2 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap before freezing.

Strawberry cream cheese scones pair wonderfully with a cup of tea, especially herbal or floral varieties like chamomile or Earl Grey. They also go well with coffee, particularly lattes or cappuccinos. For a refreshing option, consider serving them with a glass of lemonade or iced tea.