Preheat the oven to 120°C.
Place halved strawberries on a lined baking tray.
Sprinkle strawberries with sugar and season with black pepper.
Roast strawberries slowly for 90 minutes then let them cool.
Increase the oven temperature to 200°C.
Combine flour, sugar, salt, butter, and black pepper in a large bowl.
Rub the butter into the flour until it looks like coarse breadcrumbs.
Mix in the roasted strawberries and milk to form a soft dough.
Turn the dough onto a floured surface and knead lightly.
Roll the dough to a 2cm thickness and cut into 7cm rounds.
Place scones on a lined tray and brush the tops with milk.
Bake for 15 minutes until well risen and golden.
Serve warm with clotted cream.