Line a plate with several layers of paper towels.  Spread the chopped strawberries in a single layer over the towels.  Place a couple of paper towels on top of the berries and gently press down on them. Set aside and allow the berries to ‘dry’ for at least 15 minutes.

Preheat the oven to 400 degrees.

Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

Mix flour, salt, baking powder, and sugar in a large bowl.

Use a box grater to quickly grate the frozen butter into the bowl with the flour.

Use two knives or a pastry cutter to cut the butter into the dry ingredients until the mixture resembles sand or small peas.  Try not to use your hands as they will melt the frozen butter.

Add the strawberries to the bowl and toss gently with the flour mixture.

Use a spatula to make a ‘well’ in the center of the flour mixture.

Pour the beaten egg and milk into the well.

Use the spatula to fold the dry ingredients into the egg mixture until a dough forms.  Be careful not to overwork the dough or your scones will be tough.

Add more flour if the dough seems sticky.

Turn the dough out onto a lightly floured surface.

Shape into a round disk, about 9-10 inches.

Use a sharp knife or a pizza cutter to cut the disk into 8 triangles.

Slide the triangles onto the prepared baking sheet.

Use a pastry brush to brush the egg and milk wash over each scone lightly.

Sprinkle the coarse sugar on top.

Place the baking sheet, with the scones, in the freezer for 10 minutes.

Transfer the baking sheet into the preheated oven and bake for 25-30 minutes until the tops are lightly golden brown.  Do not overbake.

Lift the scones with a spatula to cool on a wire rack. 

Serve warm or at room temperature with butter and jam.