Rinse the strawberries and remove the stalks. Place them into a bowl and pour lemon juice and Hermesetas Granulated over them. Carefully mix and set the bowl aside while you prepare the rest. Preheat the oven to 200 °C. Sift the flour, Hermesetas Granulated, baking powder and salt together in a bowl. Place the butter in a small bowl and melt it in the microwave oven. Pour the buttermilk over the butter and stir. If the butter stiffens and forms small lumps, continue stirring until the mixture is smooth.
Pour the buttermilk and butter over the flour mixture while stirring and add an egg. Stir carefully until the dough begins to form. Be careful not to knead too much. Place the dough onto a floured surface and fold it multiple times. The dough may be uneven and flaky. Roll the dough out until it is 2-3 cm thick and cut out small circles (approx. 6 cm in diameter). Place the circles on a baking tray lined with baking paper and brush them with a beaten egg. Bake your scones in the oven for 15-20 minutes until they are golden brown on the top. Take them out and allow to cool on a wire rack.
Pour the whipped cream into a bowl and beat until it is light and airy. Carefully add in the vanilla pod. Cut the scones in half. Cut the marinated strawberries into slices and fill each scone with whipped cream and strawberries. Garnish the top with a little whipped cream and a strawberry.