Heat sugar, lemon juice, and 45ml water in a pan until the sugar melts.
Add strawberries and boil for 4 to 10 minutes until the jam reaches desired thickness.
Cool the jam slightly and pour into sterilised jars to set completely.
Preheat the oven to 220°C.
Sift flour, baking powder, and salt together into a mixing bowl.
Rub the butter into the flour mixture until it reaches a breadcrumb consistency.
Mix in caster sugar and two beaten eggs thoroughly.
Gradually stir in milk with a wooden spoon to form a smooth dough.
Roll the dough on a floured surface to 2cm thickness.
Use a 5cm floured pastry cutter to stamp out rounds without twisting.
Re-roll remaining dough scraps and cut out more rounds.
Place scones on a greased baking tray and brush tops with egg yolks.
Bake for 10 to 12 minutes until the scones are golden-brown.
Serve warm with strawberry jam, butter, and clotted cream.