Preheat oven to 400 degrees. Place a baking sheet in the oven to heat up as well.

In a small bowl beat one egg and set aside.

In another small bowl add milk, vanilla and lemon juice. Set aside.

Mix flour, salt, baking powder & sugar in a bowl. Add cubed, cold butter and work with your hands until it resembles damp sand. Slowly add milk mixture until it all combines into a smooth ball of dough. If it is dry and crumbles, add a tablespoon of milk at a time until it comes together. If it is a little sticky, that is ok, it should smooth out with a dusting of flour.

Dust your work surface with a small amount of flour and roll your dough into a disk about and inch & a half thick if you want tall scones, or one inch thick if you want shorter scones. Using a 2” diameter cutter, cut out your scones and lay them on a sheet of parchment paper on top of a baking sheet. Reshape and roll out scraps of dough until all of the dough has been cut into scones. You should be able to cut out 7 tall scones or 8 shorter scones.

Brush egg wash on the tops of the scones. Pull the oven rack out with the hot baking sheet on it. Carefully place parchment paper onto the hot baking sheet. Then transfer scones one by one onto the parchment lined hot baking sheet. Push the rack back in the oven and close the door. Let bake for 15-20 minutes depending on how thick they are. If they start to brown more than you like, cover them loosely with a sheet of aluminum foil.

Serve warm with clotted cream and your favorite jam. Just heavenly, aren't they?