Preheat the oven to 220°C/gas mark 7 and place a baking sheet in the oven. Finely dice 50g of the strawberries and place into a small bowl along with 1 tbsp of the elderflower cordial. Set aside.
Combine the flour, baking powder and a pinch of salt in a large bowl. Rub in the butter with your fingers until the mixture resembles fresh breadcrumbs. Stir in 50g of the sugar.
Remove the strawberries from the bowl using a slotted spoon to reserve the cordial. Add the strawberries and the buttermilk to the bowl and combine quickly using a butter knife until it comes together to form a rough dough.
Tip the dough out on to a lightly floured surface and knead gently once or twice so that it becomes a bit smoother. Pat it out until it’s about 4cm thick. Then, using a 5-6cm cutter, stamp out 5 scones, without twisting or turning the dough. Reform the leftover dough, and stamp out another 5 scones. Brush the tops with beaten egg, then place on the hot baking tray. Bake for 10-12 minutes until golden and well-risen.
While the scones are baking, tip the reserved elderflower cordial used for soaking into a pan along with the remaining 2 tbsp and the remaining 25g caster sugar. Add 150ml water and bring to the boil. Boil for about 10 minutes, until syrupy.
Once the scones are baked, brush the tops with the syrup. Quarter the remaining strawberries and toss with any remaining syrup. Enjoy the scones warm or cold with the strawberries and clotted cream.