- Heat oven to 220C/fan 200C/gas 7 and put a baking sheet in the oven.
- Tip 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 mixture looks like fine crumbs. Then stir in the sugar.
- Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add in the vanilla and lemon juice, then set aside for a moment.
- Make a well in the middle of the dry mix, then add the liquid and combine it quickly with a cutlery knife.
- Scatter some flour onto the work surface and tip the dough out. Pat into a round shape, about 4cm deep.
- Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have four scones. Brush the tops with beaten egg, place onto the hot baking tray.
- Bake for 10 mins until risen. Serve, generously topped with The Preservatory, Strawberry Conserve and Rodda’s Cornish Clotted Cream.
- 350g self-raising flour, plus extra for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 85g butter, cut into cubes
- 3 tbsp caster sugar
- 175ml milk
- 1 tsp vanilla extract
- A squeeze of lemon juice
- 1 beaten egg, to glaze
- The Preservatory, Strawberry Conserve and Rodda’s Cornish clotted cream, to serve