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1
Preheat oven to 450 F
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2
Mix all dry ingredients in a bowl or food processor, reserving 1 Tbsp sugar.
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3
Cut the butter into bits and pulse it into the mixture in the food processor or blend it carefully by hand.
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4
Beat 2 eggs with the milk and combine with the dry ingredients with a few swift strokes.
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5
Turn the dough out onto a lightly floured surface and knead it about 10 times.
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6
If it is very sticky, add a little flour.
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7
Press the dough into a 3/4 inch thick rectangle and cut into 2 inch rounds with a biscuit cutter or glass.
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8
Place the rounds on an ungreased baking sheet.
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9
Reshape the leftover dough and cut again.
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10
You should end up with 10-14 scones.
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11
Beat the last egg with 1 Tbsp of water and brush the top of each scone.
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12
Sprinkle each with a little of the remaining Tbsp of sugar.
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13
Bake for 7-9 minutes or until scones are golden brown.
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14
Let the scones cool for 5-10 minutes and then cut them in the middle.
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15
While the scones are baking, rinse and slice the strawberries, removing the stems.
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16
Put the sliced strawberries in a bowl, sprinkle them with the tsp of sugar, and mix gently to distribute the sugar.
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17
On the bottom half of each scone, put a generous scoop of vanilla ice cream.
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18
Heap the strawberries on top of and around the ice cream, and place the top gently back on top of the strawberries.
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19
Top with whipped cream if desired.
