Mix strawberries, sugar, and lemon juice in a large pan.
Dissolve the sugar over low heat, boil rapidly for five minutes, then stir in butter.
Cool for 15 minutes, stir in champagne, and pour into jars.
Preheat oven to 220°C and line a tray with parchment.
Rub flour, baking powder, sugar, and butter together into breadcrumbs.
Mix in eggs and gradually add milk to form a soft dough.
Fold and turn the dough on a floured surface until smooth.
Roll dough to 1.5cm thickness into a 22x25cm rectangle and trim edges.
Prick the surface and score into 24 rectangles.
Brush with egg wash, bake for 15 minutes until golden, and cut into fingers.
Serve the scones with strawberry compote and clotted cream.