Instructions: Place the first six ingredients in a bowl add the cubed butter and using two knives cut it into the flour until the mixture resembles breadcrumbs.

Mix the milk with the lemon juice then
add to the bowl.

Mix together quickly with your hands until the dough comes into a ball.

Place the dough on a wellfloured surface and lightly roll out to a thickness of 25mm.

Stamp out into rounds with a 50mm pastry cutter and place on a lightly floured baking sheet.

Bake on the top runners of the roasting oven for 12 to 15 minutes until risen and light brown.

Cool on a wire rack and sprinkle with toasted crushed parmesan cheese.

Grate 50g parmesan cheese on to a nonstick baking sheet and bake m the roasting oven forlust a few minutes until pale golden. Leave it to harden then crush with the end of a rolling pin. When making dough work quickly and lightly if its overworked the scones will be tough. You can also make this recipe using butter milk milk and yogurt mixed together or real sour milk nstead of the milk and lemon juice mixture.

Makes 18 scones

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