Preheat the oven to 220°C, fan 200°C, gas 7. Tip the flour into a bowl. Using your fingertips, rub the butter into the flour, until it resembles fine breadcrumbs. Stir in the sugar.
In a separate bowl, whisk together the egg and milk. Stir quickly into the flour mixture using a round-bladed knife. Using your hands, lightly work the mixture into a ball - it will be soft and a little sticky.
Tip onto a lightly floured surface and, dabbing your hands with flour, pat it out with your fingers to a thickness of about 2cm - you don't need a rolling pin for this. Dip a 5cm cutter into a little flour and use to cut out 12 scones.
Put the scones on a lightly greased baking tray and brush the tops with a little milk. Bake for 10-12 minutes until risen and golden. Let cool on a wire rack. Serve cut in half and spread with the butter and strawberry jam.
Cook's tip: for bite-size scones, use a 3.5cm cutter and bake for 5-8 minutes. For fruity scones, add a handful of sultanas or chopped dried fruits to the butter and flour mixture before adding in the egg and milk.