Preheat your oven to 200 degrees Celsius.
In a large bowl, combine 500 grams of all-purpose flour, 50 grams of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
Add 100 grams of cold, unsalted butter (cut into small pieces) to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Stir in 200 grams of chopped fresh strawberries.
In a separate bowl, whisk together 240 milliliters of milk and 1 egg. Gradually add this to the flour mixture, stirring until just combined.
Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together.
Pat the dough into a round disc, about 2.5 cm thick. Cut the disc into 8 wedges.
Place the wedges on a baking sheet lined with parchment paper, leaving some space between each one.
Brush the tops of the scones with a little milk and sprinkle with some sugar.
Bake in the preheated oven for about 20 minutes, or until the scones are golden brown.
Allow the scones to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool further.