1 Preheat oven to 220°C/425°F. Grease 22cm (9-inch) square cake pan.
2 Sift flour and caster sugar into large bowl; rub in butter.
3 Combine milk and the water in a medium jug. Split vanilla bean open and scrape seeds into milk mixture; discard bean. Add milk mixture to flour mixture; use a knife to cut the milk mixture through the flour mixture to make a soft, sticky dough. Turn dough onto floured surface, knead gently until smooth.
4 Press dough out to 20cm (8-inch) square, cut into 16 squares using floured knife. Place squares, just touching, in pan. Brush scones with a little extra milk.
5 Bake scones about 20 minutes.
6 Meanwhile, beat cream and half the sifted icing sugar in small bowl with electric mixer until soft peaks form.
7 Sandwich warm scones with jam, strawberries and cream; serve dusted with remaining sifted icing sugar.
Tips: Scones are best made on the day of serving. They can be frozen for up to 3 months. Thaw in oven, wrapped in foil.
It is fine to use just one 300ml carton of cream for this recipe.