Pre-heat the oven to 200ºC, put the flour and salt into a large mixing bowl and rub in the butter until it resembles a sand texture and then stir in the sugar.

Heat the milk until luke warm and not hot (This is too allow the milk to react with the lemon to recreate a buttermilk type effect). Make a well in the flour mix and then add the vanilla and lemon to the milk, stir then add to the flour mix.

Combine the ingredients with a dinner knife until just mixed. Dust a work surface with flour and then tip out the scone mix onto the flour. Knead gently until binded and relatively smooth.

Roll out the mix until it’s about 2-3 cm thick. Using a 5 cm cutter (I used a fluted cutter. A smooth cutter is preferred but not essential) dip in four and cut out as many scones as you can. Bind the scone mix and cut as many as possible again. At this point you may need to bind th last attempt and have a rough shaped scone. Re-working the dough over and over will prevent the rise and make these scones a little tough.

Brush the scones with the egg and then place onto the baking sheet and bake for 10-15 minutes. They will be cooked when golden brown. These are best served warm. They can be frozen but should be cooled completely and frozen straight away.