Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.

Whisk together the buttermilk and egg, and set aside.

Whisk the flour, sugar, baking powder, soda, and salt together. Cut the cubed butter into the dry ingredients with a fork, fingers, or two knives. (Or use a food processor with a metal blade to speed things up. Just a couple of pulses will do.)

Fold the strawberries into the dry mixture and toss to coat.

Make a well in the center and pour in the egg and buttermilk mixture. Stir the ingredients together; the dough should be shaggy at this point. While the dough is still in the bowl, knead and press it together a few times until it holds together.

Transfer the dough to the parchment paper and pat it into a round loaf about 8 inches in diameter. Using a knife, score the loaf into 8 wedges. Run the knife about halfway through the scone loaf without cutting all the way through. Brush with buttermilk and sprinkle with additional sugar.

Bake for 25 to 35 minutes or until golden. Let cool slightly and cut or break into pieces. Serve warm with butter and or clotted cream.