Heat oven to 220C/200C fan/gas 7.
Mix the flour, salt and baking powder
together in a large bowl. Rub in the butter
or whizz the lot in a food processor to
fine crumbs, then stir in the sugar.
Warm the buttermilk, vanilla and milk
to hand temperature, then quickly stir it
into the flour mixture with a knife. Using
your hands, bring the dough together,
being careful not to overwork the mix.
Turn dough out onto a lightly floured
work surface and pat out to a 2.5cm thick
round. Stamp out 12 x 5cm rounds,
dusting the cutter with flour as you
stamp – you’ll need to re-pat trimmings
to make 12. Put the rounds onto floured
baking sheets, brush the tops with milk
and sprinkle with a little more sugar.
Bake for 12-15 mins until golden.
To serve, lightly mash the
strawberries with the jam, and fold
the meringues into the clotted cream.
Dollop some strawberry mixture onto
each split scone, and top with a dollop
of meringue cream.