Classic Scones

Method

1. Heat oven to 220°C. 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. Put the milk into a jug and heat in the microwave for about 30 seconds until warm, but not hot. Add the vanilla and lemon juice, then set aside for a moment. Put a baking sheet in the oven.
2. Make a well in the dry mixture, 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.
3. Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you finish the dough. Brush the tops with beaten egg, then carefully place onto the hot baking tray.
4. Bake for 10 minutes until risen and golden on the top. Eat just warm or cold on the day of baking, generously topped with jam and cream.