Light, fluffy scones with sweet and succulent strawberries.
Heat the oven to 220C/200C fan and line a baking sheet with greaseproof paper.
In a mixing bowl rub together the flour and butter until it looks like bread crumbs then stir in the sugar.
Mix together the buttermilk and the milk then tip into the flour mixture. Use a knife to stir and slice through the mixture until it comes together. Use your hands to finally gather together the dough and lay on a floured surface. Knead once or twice then pat out to 3cm thick.
With a 6cm cutter, cut circles and lay on the baking sheet. Quickly bring together the remnants and continue to cut out until all of the dough is used up.
Beat the egg and use it to glaze the top of the scones for a shiny golden finish, otherwise, dust the tops with a little flour, then cook for 10 minutes until risen and golden.
While they’re cooking whip the cream to soft peaks with a whisk.
Serve the scones warm with the cream and sliced strawberries
