1.Preheat oven to 240°C/220°C fan-forced. Grease 20cm x 30cm lamington pan.
2.Sift flour and sugar into large bowl; rub in butter with fingertips. Add buttermilk; use knife to “cut” buttermilk through the mixture to form a soft, sticky dough. Knead dough lightly on floured surface until smooth.
3.Press dough out to an even 2.5cm thickness. Dip a 6.5cm cutter into flour; cut as many rounds as possible from the dough. Place scones side by side, just touching, in pan.
4.Gently knead scraps of dough together; repeat pressing and cutting of dough, place in pan. Brush tops with extra buttermilk; bake about 20 minutes or until scones sound hollow when tapped firmly on the top.
5.Serve scones with strawberries and cream.