In a large bowl, cut the butter into the scone mix until mixture resembles coarse cornmeal. Sprinkle Strawberry Pink Latte Mix overtop and create a well in center of mixture.
Separate one egg. Reserve egg white
In a small bowl, combine the egg yolk with the remaining egg and all the whipping cream using a fork. Pour into well and mix until the dough comes clean from the sides of the bowl.
Knead on a lightly floured surface until dough forms a ball. Roll dough into ½” thick round and cut into 12 wedges.
Arrange on ungreased baking sheet 1” apart.
Brush tops with reserved egg white and sprinkle with sugar. Bake for 15 minutes or until golden.
