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Combine the flour, baking powder and salt in a food processor. (or a large bowl)
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Pulse in the butter. (or chop it in with a pastry blender or two knives held between your fingers.
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Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
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Toss in the dried fruit and/or nuts at this point if you are using them.
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Mix together the milk, lemon juice and vanilla.
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Pour this over the surface of the dry mixture.
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Toss all together gently with a fork only enough to form a dough ball. It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
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Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
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If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
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You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
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Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter. Smaller scones will take about 18-20 minutes.