In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. Whisk together the egg, buttermilk and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not overmix.
Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a 7 in circle about 1 1/2 inches thick. With a 3 inch round cookie cutter, cut out 8 rounds and place on a baking sheet lined with parchment. Brush the tops of the scones with egg wash..
Bake at 400 for 20 minutes on middle rack or until golden brown and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.
Meanwhile, wash and cut the strawberries to the desired size and sweeten to taste. Set aside and allow the strawberries and sugar to sit at room temperature for about 30 min
For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for a few hours in the refrigerator.
To serve: cut the still warm scones (or reheat in microwave oven) in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries and a dollop of softly whipped cream. Place the top half of the scone on top of the whipped cream. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately. Serves about 4 - 6 people.