Strawberry buttermilk scones

My 2nd attempt at making scones wasn't as delicious as the first's! (You can read the 1st attempt here)

As NTUC was having offers for strawberries at S$3.55 per punnet, I decided to try making strawberry scones! However, as there's juices in the strawberries, the end product for both strawberry scones attempt wasn't what I was looking for. It was dry and crumbly in the middle and I couldn't really taste much of the strawberries.

The recipe that I used was exactly the same as the first's, the only 2 additions I added were half a teaspoon of baking powder and 3 pieces of chopped strawberries (because this recipe calls for 5 scones)

Also, I think that as I'm using fresh strawberries rather than dried ones, the moisture content in them caused the dough to be unable to rise up and crack well!

Ingredients:

• 200g self raising flour
• 1/4 tsp salt
• 2 tbsp sugar
• 1/2 tsp baking powder
• 50g cold butter
• 150g buttermilk (I used Meiji low fat milk + 2 tbsp lemon juice & let it stand for 30mins)
• 4 pieces of strawberries, chopped 

Steps:

• preheat oven to 220 deg celsius
• Sift flour 3x
• combine all dry ingredients in a bowl and manually whisk it to combine
• add cold butter (straight from the fridge and cut into cubes) and use fingers to combine all together until it looks like bread crumbs
• create a well in the middle and add milk (careful not to add too much like I did!) 
• use a spatula to combine all ingredients together until it becomes thick and sticky
• transfer to lightly floured tabletop and lightly knead (i've read from various blogs that we shouldn't knead too much as it may cause the scones to toughen.)
• use a cookie cutter and transfer the scones to place them beside each other onto baking tray lined with parchment paper.
• bake @ 220deg celsius for 15-20mins 
• transfer onto wire tray to cool
• serve warm with jam/butter any seasoning of choice