Heat the oven to 220ºC/200ºC Fan/430F and place a lined baking tray in the oven to preheat.
Tip the self raising flour, sea salt, baking powder and cubed unsalted butter into a food processor and pulse until it resembles bread crumbs.
Pour the mixture into a bowl and stir in the caster sugar. Alternatively, rub the butter into the flour mixture until breadcrumbs are formed.
Then add the lemon juice to the dry mixture!
Heat the whole milk in the microwave or on the hob so its warm but not hot. (Microwave will take about 30 seconds – you don’t want it too hot!)
Add the vanilla bean extract to the whole milk and mix.
Make a well in the dry mixture and add the liquid. Stir with a spatula as it will be very wet at first – but it’ll soon dry out as the liquid is incorporated.
Fold/knead through the sultanas until even.
Dust your work surface with some flour and tip the dough onto it.
Fold the dough over a few times so it is smooth, but don't over work it!
Roll the dough out until it is about 4cm thick.
Dip a 5cm round cutter into the spare flour and cut out the scones – you will probably get four out of the first go! Repeat this again till you finish up all the dough!
Take the tray out of the oven carefully and place the scones onto it.
Brush the tops with the beaten egg so it's glazed.
Bake in the oven for 10 minutes.
Leave to cool slightly when baked, and enjoy!
You could easily make this mix and use a smaller cutter so that the scones are more delicate which I often do – I then usually get 12 out of the mix then!
I often find these are delicious when still warm as it makes them lighter and fluffier – however they do last in an airtight container for 2-3 days, or freeze for up to 3 months! You can reheat them in the microwave or oven!