This recipe yields 6 scones

Preheat oven to 425°F/220°C. Cover a baking sheet/baking tray  with parchment/baking paper.

Sieve the flour, baking powder and salt into a large bowl and mix well. Add the butter and rub between your fingers until the mix resembles breadcrumbs and the butter is evenly mixing into the flour.

In a separate bowl, whisk 1 egg into ½ of the milk. Make a well in the center of the flour and add the egg/milk, sugar and strawberries. Mix the dough lightly with a fork until it comes together adding a little more milk as you mix (you may not need it all). It should be moist, but not sticky and just holding together. 

Turn the dough onto a lightly floured cutting board. Flatten and fold the dough so the top is smooth without cracks.  Shape the dough to ¾-inch (2 cm) thick round.  Do not work the dough too much and do not use a rolling pin.

Using a non-fluted 2 ½ inch (5 cm) cookie cutter, dipped in flour, cut rounds pressing straight down, do not twist. Dip the cutter into flour before each cut.

Whisk the remaining egg with the 1 teaspoon milk and brush the tops of the scones. Bake for 15-20  minutes or until lightly golden brown.

Remove from the oven, transfer to a wire rack to cool completely. Cover with a clean, dry towel while they cool to keep them moist.

Storing scones: Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days—just warm them in the oven or toaster before serving. You can also freeze them for up to 3 months; thaw at room temp and reheat in a warm oven to refresh.