Preheat oven to 400°F. Line a baking sheet with parchment paper {I use Silpats} and set aside.

In a bowl, stir together first 4 dry ingredients. Add the butter and, using a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Add chopped strawberries and toss until well coated in flour mixture. In a small bowl, whisk together the egg and buttermilk. Add egg mixture to the flour mixture all at once and stir until a sticky dough forms.

Turn the dough out onto a lightly floured board. Knead gently until the dough holds together, about 6 times. The dough should be soft; do not over-knead or the scones will be tough. Divide into 2 equal portions and pat each portion into a round 1 inch thick and 6 inches in diameter. Cut each round into 4 equal wedges.

Arrange the wedges, 2 inches apart, on the prepared sheet. Brush with beaten egg and sprinkle with a little sugar. Bake for 20 minutes until lightly browned. Enjoy!