Preheat oven to 400°F.

Into a mixing bowl, sift the flour, baking powder, sugar, baking soda, and salt.

Grate the butter into the flour and cut the butter into the flour with a butter knife until it forms large crumbles.

In a separate bowl, whisk 1 egg into the buttermilk.

Make a well in the center of the flour and add the egg /buttermilk liquid.

Mix until the dough with a spoon until the dough comes together. It should be moist, but not be sticky. Add a touch more milk if it is too dry and not holding together.

Turn the dough onto a lightly floured surface.

Shape out to about 3/4 inch thick. Do not work the dough too much and do not use a rolling pin.

Using a non-fluted 2 1/2 inch cookie cutter, cut rounds. Dip the cutter into flour before each cut.

Line a baking sheet with parchment paper and place the rounds on the baking sheet, about 1/2 inch apart.

Whisk the remaining egg with 1 teaspoon buttermilk and brush the tops of the scones.

Bake for 15 minutes or until well risen and golden.

Remove from the oven and allow to cool completely on a wire rack covered with a towel to keep them moist.

Serve with clotted cream and strawberry jam.