• 2 cups self-raising flour
• ¼ tsp salt
• 1 tsp baking powder
• 6 TB spoons butter, cut into cubes
• 3 tbsp powdered sugar
• 3/4 cup milk
• 1 tsp vanilla extract
• squeeze lemon juice
• 1 beaten egg, to glaze
• jam and clotted cream, to serve

• Heat oven to 220F.
• Tip flour into a large bowl with salt and baking powder, then mix.
• Add butter cubes, then rub in with your fingers until the mix looks like fine crumbs then stir in powdered sugar.
• Put milk into a bowl and heat in the microwave for about 30 secs until warm, but not hot.
• Add vanilla extract and a squeeze of lemon juice, then set aside for a moment.
• Put a baking sheet in the oven.
• Make 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 1 1/2 inch deep.
• Take a 2 inch 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. You may need to press what’s left of the dough back into a round to cut out another four.
• Brush the tops with a beaten egg, then carefully place onto the hot baking tray.
• Bake 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. 

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