Mix 350g flour* with 2 tsp baking powder and ¼ tsp salt in a large bowl. Add 85g butter, cold, cut into cubes and rub together with your fingers till you get fine crumbs. Mix in 3 tbsp sugar.

Mix 175ml warm milk with a squeeze of lemon juice in a small jug. Set aside a few minutes.

Place a baking tray in the oven set to 200c.

Meanwhile, make a well in the dry mix, and then add the liquid, combing it quickly with a wooden spoon or large spatula.

Tip the dough onto a floured surface and fold 2-3 times until it is smoother in texture. Do not overmix. Pat down to about 4cm depth.

Dip a 5-6cm smooth-edge cutter into some flour and plunge it into the dough to form 8 scones. You’ll need to press the leftover bits of dough back together to cut all 8 rounds.

Brush the tops with a beaten egg, then arrange in the hot baking tray.

Bake for 10-12 minutes until risen and golden on top.

Eat warm with strawberry jam and clotted cream (note the jam goes on first).

You can freeze the leftovers. Just place in a 160c oven to refresh. You can also bake from frozen (just add 2 minutes to the baking time).

Makes 8 scones.

* If using self-raising flour reduce the baking powder quantity to 1 tsp.