In a large bowl, crush the strawberries then transfer to a heavy bottomed saucepan. Combine the strawberries, sugar, and lemon juice.
Split the Vanilla Pod, and scrape out the seeds. Add to the strawberries with the empty Vanilla Pod.
Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil, stirring often until the mixture reaches 110°C, 225°C, hold at this temperature for 2-3 minutes, stirring all the time.
Transfer to hot sterile jars, leaving 1cm or ½ inch headspace and seal.
Refrigerate the jam after cooling.
Add the sugar, and rub in with the flour and butter. Make a well in the centre and add the egg and a little milk to form a light dough.
Roll out the dough to about a 2.5cm (1) thickness, cut out round circles and place the scones on a lightly greased baking tray, (this should be enough dough for 12 scones) bake for 10 minutes in the middle of the oven.
To make the scones pre-heat the oven to 190°C, 375°F Gas Mark 5, rub the flour and butter together until it resembles fine bread crumbs.