oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the
salt and baking powder, then mix. Add the butter, then rub in with your
fingers until the mix looks like fine crumbs. Stir in the sugar.
the milk into a jug and heat in the microwave for about 30 secs until
warm, but not hot. Add the vanilla and lemon juice, then set aside for a
moment. Put a baking sheet in the oven.
a well in the dry mix, then add the liquid and combine it quickly with a
cutlery knife – it will seem pretty wet at first. Scatter some flour
onto the work surface and tip the dough out. Dredge the dough and your
hands with a little more flour, then fold the dough over 2-3 times until
it’s a little smoother. Pat into a round about 4cm deep.
a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a
better rise) and dip it into some flour. Plunge into the dough, then
repeat until you have four scones. By this point you’ll probably need to
press what’s left of the dough back into a round to cut out another
four. Brush the tops with beaten egg, then carefully place onto the hot
for 10 mins until risen and golden on the top. Eat just warm or cold on
the day of baking, generously topped with jam and clotted cream. If
freezing, freeze once cool. Defrost, then put in a low oven (about
160C/fan140C/gas 3) for a few mins to refresh.