Heat oven to 220C/200C fan/gas 7. On
the coarse side of a box grater, grate the
butter into a bowl, then place back in the
freezer for 5 mins. With a spatula, quickly
mix the butter with the flour, baking
powder and sugar, add the milk and
lemon juice, then bring together until you
have a butter-speckled dough. Knead the
dough a few times on a floured surface.
Roll out to a circle, press into a lightly
greased 20cm sandwich tin, then brush
the top with egg and scatter with a little
sugar. Bake for 20 mins until risen and
golden, then transfer to a cooling rack.
While the scone is cooling, toss the
strawberries in a bowl with a sprinkling
of the sugar and the jam, then set aside.
In a separate bowl, whisk the clotted
cream until stiff with the 50g sugar and
a drop of vanilla extract.
To assemble the cake, place the scone
base on a serving plate, spread the cream
over, leaving a slight edge of the cake
showing, then pile the saucy strawberries
on top. Serve cut into wedges