Put the flour, baking powder, sugar and salt in a bowl and rub in the butter with your fingers until the mixture resembles breadcrumbs. Add the eggs and then the lemon juice. Add the milk, a little at a time, and mix with a spatula until you have a soft and slightly sticky dough.
Place the dough on a generously floured work surface and gently knead in the sultanas or currants, bringing the dough together until all the flour is incorporated and the dough no longer sticks but still feels soft. This will take around 1 minute. Flatten the dough with your hands until it’s about 2 cm (¾ inch) thick. Use a piece of baking paper to smooth the top of the dough to give the scones a nice finish.
Place the scones on the trays and brush with the egg wash.
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