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Heat oven to 220C/fan 200C/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, and then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar and the raisins/sultanas.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice, and then set aside for a moment. Put a baking sheet in the oven
Make a well in the dry mix, then add the liquid and combine it quickly with a pastry knife. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, and then fold the dough over 2-3 times until its a little smoother. Pat into a round about four cm deep.
Plunge a cutter into the dough, and then repeat until you have four scones. By this point, you will probably need to press what is left of the dough back into a round to cut out another one or two. Brush the tops with beaten egg, and then carefully place onto the hot baking tray.
Bake for 10 mins until risen and golden on the top. Eat just warm or cold on the day of baking. If freezing, freeze once cool.