Preheat the oven to 220°C (200°C Fan) and grease a baking tray.
Sift the flour, baking powder, and salt into a bowl, then stir in the sugar and rub in the butter.
Gradually add the milk to form a smooth dough and rest it for 5 to 15 minutes.
Roll out the dough to 2cm thickness and cut 5cm rounds without twisting the cutter.
Brush the rounds with beaten egg or dust them with flour.
Bake the scones on the tray for 10 to 12 minutes until they are golden-brown.
Simmer the strawberries, sugar, and 60ml of water in a saucepan for 5 minutes, then let cool.
Split the cooled scones and serve with butter, the strawberry compote, and clotted cream.