Pre-heat the oven to 215°C (420°F) or 200°C if using convection. Line two baking trays with parchment paper.

Sift the flour, baking powder, sugar, and salt together, and place into a food processor. Add the butter and pulse until it resembles fine breadcrumbs.*

Beat 2 of the eggs together until blended and pour in the milk to make up 240ml. Stir in the vanilla, if using. Beat the remaining egg in a small bowl for glazing the scones later.

Gradually add the egg/milk mixture to the dry ingredients and mix until it comes together.

Turn the dough out onto the table and knead about 10-15 times, until smooth. Lightly flour your surface and roll the dough to a thickness of 1-2 cm (1/2 – 3/4 inch).*

Use a circle cutter to stamp out the dough by pushing the cutter straight down into the dough (as opposed to twisting the cutter) then lift it straight out. This ensures that the scones will rise evenly and keep their shape.

Gently push the remaining dough together, knead very lightly then re-roll and cut more scones out as before.

Arrange the scones on the prepared baking trays and brush the tops twice with the egg wash. Bake for about 10-12 minutes or until the scones are well risen and golden.

Cool on a wire rack, covered with a clean tea towel to keep them moist. Serve as fresh as possible, cut in half and spread generously with jam and a good spoonful of thick cream.