Heat the oven to 220°C.

Tip the self-raising flour into a large bowl with ¼ tsp salt and the baking powder. Mix together.

Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Put bowl inside the fridge to keep crumbs cold.

Put the milk and vanilla extract into a jug and cool down further in the freezer for about 30 minutes, or until icy cold.

Put a baking tray in the oven.

Make a well in the dry mix, then add the liquid and combine it quickly with a metal cutlery knife – it will seem pretty wet at first.

Scatter some flour onto the benchtop and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 1-2 times until it’s a little smoother. Pat into a round that's about 4cm thick.

Take a 5cm round cutter and dip it into some flour. Plunge the cutter into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four. Do one more time at most to use the remaining dough, being careful not to overwork the dough.

Brush the scone tops with a little milk. Carefully arrange on the hot baking tray where they are lightly pressed up against each other. Bake for 12 minutes until risen and golden on the top.

Eat just warm or cold on the day of baking, generously topped with jam and whipped cream.