Preheat the oven to 220°C (425°F) Gas 7.
Sift the flour into a large mixing bowl with the baking powder and salt. Add the butter. Start by using a palette knife to cut the butter into the flour, then switch to using your hands to gently rub the butter in. Do not overwork the mixture but lift the flour and butter up in your hands and gently press and roll it across your fingertips.
When there are no visible pieces of butter remaining add the sugar and mix to combine.
Make a well in the middle of the mixture and add 1 of the egg yolks, the milk and lemon juice. Use the palette knife to cut the wet ingredients into the dry, then gently mix with your hands until almost combined.
Turn the dough out onto a lightly floured work surface. Very gently knead until almost smooth. Pat or roll the dough to a thickness of 3 cm/11⁄4 inches.
Dip the cookie cutter in flour to prevent it sticking, then stamp out discs from the dough. Arrange them on the prepared baking sheet and set aside. Gather the off-cuts of dough into a ball, re-roll and stamp out more scones to make as many as possible.
Mix the remaining egg yolk with 1 tablespoon of milk and neatly brush the tops of the scones with the glaze.
Bake on the middle shelf of the preheated oven for about 10 minutes until well-risen and golden brown.
Remove from the oven, cool on wire racks and serve on the day of making with jam and clotted cream.
Wanting to try some different scone recipes? Try a classic fruit scone recipe or, for a nice change, white chocolate and raspberry scones.
Will Torrent’s Classic Scone recipe shared in association with the FAB Flour Easy Peasy Baking Campaign, from Afternoon Tea at Home by Will Torrent, published by Ryland Peters & Small (£19.99) Photography by Matt Russell © Ryland Peters & Small