Preheat the oven to 425 degrees F (220 degrees C) and put a baking sheet in there to heat up.
Put the flour in a bowl with the baking powder and salt and stir.
Now rub in the butter with your fingers until it looks like fine crumbs.
Stir in the sugar.
Microwave the milk for 30 seconds until warm, then add the lemon juice and vanilla.
Make a well in the flour mixture and pour in the liquid.
Add raisins if you want to, or omit if not.
Use a butter knife to combine the mixture.
Sprinkle some flour over a work surface.
Tip the dough on to there and dredge it with some flour.
Flour your hands too.
Now you can fold the dough a few times until smooth, then pat it in to a 1 3/4 inch (4cm) thick round.
Dip a 2-inch (5cm) cutter in flour, then cut 4 scones out of the dough.
Reshape the dough into a round, then cut out 4 more scones using the cutter.
Brush beaten egg on top then arrange the 8 scones on your preheated baking tray.
Bake for 10 minutes or until golden brown on top and risen.
Eat warm from the oven or cool later, topped with clotted cream and jam.
