In the bowl of a food processor with a pastry blade place the flour, sugar, baking powder, salt and butter. Pulse until you have a mixture the consistency of cornmeal.
Empty into a mixing bowl.
Place the buttermilk and egg into a measuring cup and beat the egg well, you should have approximately 1 cup of liquid, if not add a little more buttermilk. If more don’t worry the extra flour in the kneading process will take care of it.
Add the liquid to the dry ingredients and mix until all is combined.
Scrap out of bowl onto a well floured table and gently knead 5-6 times.
Gently roll out to a rectangle about ½ inch thick and using a round cookie cutter cut into rounds and place them on a lightly greased baking sheet.
Take remaining dough and gently pull together and roll out and cut until all the dough is used.
Lightly sprinkle sugar on top of all the scones.
Place the baking sheet in the center of the preheated oven and bake for 12 minutes until very lightly browned.
Remove from the oven and place the scones on a wire rack to cool.
Cut the scones in half and lightly spread some preserve on the bottom on each.
Cut the quartered strawberries into 2 or 3 elongated slices and place as many on top of the preserve in a single layer as will fit.
Take the Clotted Cream and lightly stir to loosen and place a large dollop on top of the strawberries, smooth out slightly and top with the scone top. If you can’t find Clotted Cream use lightly sweetened whipped cream that is whipped quite stiff,