By Emily 
This strawberry cake recipe is very easy, it only takes 10 to 15 minutes to prepare and you have a memorable breakfast. These cupcakes are best served warm right out of the oven. The sugar sprinkled on top creates a crispy crust while the inside is soft and sweet strawberries.
Ingredients
Makes about 8 scones
1 1/2 cups (250g) strawberries, stemmed and cut into small pieces
2 1/4 cups (280g) all purpose flour
1/4 cup (50g) sugar
2 tsp (10g) baking powder
1/4 tsp salt
6 tbsp (80g) butter, cold and cut into cubes
1 egg
1/2 cup (120g) buttermilk
Topping
1 egg
sugar, optional
Directions:
1. Preheat the oven to 400 F (200C). Line a baking sheet with parchment paper.
2. In a large whisk the flour with sugar, baking powder and salt.
3. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
4. Add chopped strawberries and toss until are coated in flour mixture.
5. Combine egg with buttermilk and add over the flour mixture and stir until just combined.
6. Transfer dough onto a floured surface. Shape into a circle of about 8 inch (20 cm) in diameter, then cut into 8 triangles.
7. Transfer the scones on the baking sheet and brush with egg. Sprinkle with some sugar to get a crispy top.
8. Bake for 20-30 minutes until golden brown.
9. Transfer to cooling rack. The scones are best served warm.
HAN 
THHT