Make sure you preheated your oven. And also that your dough is really cold. That way your scones become airy and creamy.
Don't turn the cutter too much, as this will close the layers of dough.
For a vegan version, replace the butter with vegan margarine and the milk with soy milk. Substitute whipped cream with soy whipped cream. It will be a slightly different flavor (but still delicious).
You can use any other soft fruit as a substitute for the strawberries. This recipe is also super with blackberries, currants, and raspberries.
Preheat the oven to 465 degrees Fahrenheit (240 °C).
Line a baking tray with baking paper
Sift the dry ingredients (flour, sugar, baking powder, and salt three times.
Rub the frozen butter through the dough until you get a kind of coarse bread crumbs (pea size ).
Add the milk and mix with a wooden spoon until you get a sticky dough. The wetter the dough, the lighter the scones will be!
Place the dough on a lightly floured surface and put a bit of flour on top. To make the dough more homogeneous you fold the dough gently 4 or 5 times until the dough is soft. To get a layered effect in your scones you fold the dough instead of kneading.
Press the dough with your hands into a rectangle about 15 by 10 cm ( 2 cm thick. Grab a cutter of 6 cm and press a scone from the dough ( do not twist the cutter ) and place the scones gently on a baking tray ( do not press ). Repeat until the dough runs out.
Brush the top with milk and bake for 10 minutes in the oven.
Cut the scones open and smear the bottom with strawberry jam.
Spoon 1 tablespoon of whipped cream on it and some slices of fresh strawberries.
Cover with the top and sprinkle with confectioners sugar.