Preheat the oven to 220C/200c fan oven. Add 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.

Add the milk into a jug and heat in the microwave for about 30 seconds. Add the vanilla and lemon juice, then set aside for a minute. Put a baking sheet in the oven to heat.

Make a well in the dry mix, then pour in the milk mixture and combine it quickly with a cutlery knife. It will seem pretty wet at first but don't worry. Scatter some flour onto the work surface and tip the dough out. Scatter more flour on top of the dough then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.

Take a 6cm round cutter and dip it into some flour. Cut out 3 scones, don't twist the cutter as you cut the scones out, this can prevent them rising. Press what’s left of the dough back into a round to cut out another 3. Brush the tops with beaten egg, then carefully place onto the hot baking tray.

Bake for 10 mins until risen and golden on the top. You can eat them warm or let them cool first. I served mine with strawberry jam and whipped double cream.