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. Add two-thirds of the cheese and mix well.
Place the dough on a generously floured work surface and gently knead it together until all the flour is incorporated and the dough no longer sticks but still feels soft. This takes 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. Cover the scones with the reserved cheese.
Transfer the scones to a wire rack to cool slightly. Cover them with a tea towel to keep them warm and soft. Serve plain or with butter. Scones must be eaten the same day they are made or reheated in the oven. They can also be frozen, thawed and revived in a hot oven.
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