Preheat oven to 220°C/200°C Fan / gas mark 7
Cover 2 baking trays with parchment paper.
Add milk to a measuring jug and add vanilla extract and lemon juice or vinegar. Set aside, it will look curdled in a few minutes.
Add flour and baking powder to a large bowl. Mix well.
Add butter and rub into the flour with fingertips until the mixture looks like fine breadcrumbs.
Add the sugar and mix.
Add the milk bit by bit and using a fork or blunt knife stir the milk into the flour to get a soft sticky dough. If the dough seems a bit dry add a splash more milk.
Then tip the dough onto a lightly floured surface and knead lightly. 2 or 3 dough folds should be enough. Don’t overwork the dough.
Pat to an even round about 3-4cm thick.
Dip the cutter into some flour, then cut as many rounds as possible. Don’t twist the cutter, just push down and lift straight up.
Gather the remaining dough back into another round and cut out more scones.
Place scones on the baking trays and brush the top with beaten egg. Try not to get any egg down the sides.
Bake for 12 to 15 minutes until pale golden brown and well risen.
Eat whilst still slightly warm with Tiptree East Anglian Strawberry Conserve and Rodda’s Clotted Cream.
