Instructions

1. Heat the oven to 220C/200C fan / gas 7
2. Tip flour into a large bowl with pinch of salt and baking powder and mix
3. Cut the butter into cubes and rub into the flour to resemble fine breadcrumbs and stir in the sugar
4. Heat the milk in a microwave for 30 seconds until warm, add the vanilla and the lemon juice and set aside
5. Make a well in the dry mix and add the liquid, combining it quickly with a cutlery knife or spoon – don’t worry if it seems a bit wet
6. Flour your work surface and tip of the dough, dredge it and your hands with more flour and fold 2-3 times until smoother
7. Pat into a round about 4cm deep and use a 5cm cutter dipped in flour and cut out your scones – reusing the dough as you go and placing on a warm baking sheet
8. Brush the top with beaten egg and bake for about 10 minutes until risen and golden on top
9. Pile them up with cream and jam – or jam and cream – eat them warm or freeze once cool
10. Makes 8

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