Preheat the oven to 160˚C.

In an oven ceramic bowl, place the strawberries, raspberries. Add the strawberry jam, lemon juice and stir once or twice.

In a small cup, combine the corn flour with the cold water and drizzle over the berries. This will help create a thicker mixture once baking.

In a bowl, place the flour, baking powder, and caster sugar. Stir once to combine.

Add the diced butter. crumble the mixture using your finger tip to combine the butter with the flour mixture.

Create a well and add the egg and pour the buttermilk into the mixture pressing into a dough. Transfer into a floured surface and using a 3-4 cm diameter pastry cutter or larger size such as a glass, create mini scones, reusing the dough until all is cut into small scones.

Dot the berry with the scones and brush with some egg wash if desired.

Place in the oven and bake for 20-30 minutes, until the scones are cooked through and the berry are softened into a jammy mixture.

Remove from the oven and serve immediately with some whipped cream.