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Preheat oven to 190C (fan) / 210C conventional / 375F
Add 85 g salted butter and 350 g self-raising flour to a bowl and rub together with fingers until they resemble bread crumbs
Add 1 tsp baking powder and 3 tbsp caster sugar and mix through
In a separate jug, combine: 175 ml milk, 1 tsp vanilla extract and 1 tsp lemon juice (this will make homemade buttermilk flavoured with vanilla)
Make a well in the middle of the flour, then add wet ingredients to dry ingredients and stir to bring it all together
Finally, mix through 150 g sultanas until evenly dispersed
Tip the dough onto a floured surface and knead it a little until smooth
Flour a rolling pin and roll out the dough until it’s between 1cm thick then fold it back on itself (see Method in post above for step by step photos) - this hack will provide a natural split in the scone once baked
Cut scone shapes using a disc cutter and place on baking tray lined with greaseproof paper
Use beaten egg to glaze and bake in oven for approx 16-20 mins (time will differ dependant on how big you make your scones)
Allow to cool on a wire rack when you remove from the oven