For the scones:
1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2. Mix together the flour and salt and rub in the butter.
3. Stir in the sugar and then the milk to get a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
6. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.
For the Chantilly Cream:
In a bowl over ice whip the cream and add a pinch of salt, with a knife empty the vanilla pods into the mix and add a tea spoon of caster sugar. reserve in the fridge.
To finish cut the scones in two pieces and fill with the diced strawberries and the chantilly cream.