1.Preheat the oven to gas 7, 220°C, fan 200°C. Line a baking sheet with nonstick baking paper. Put the flour in a bowl with the salt and baking powder, then mix with a wooden spoon to combine.

2.Add the butter, then rub together with your fingertips until the mixture looks like fine breadcrumbs, then stir through the caster sugar. Make a well in the centre of the mixture.

3.Heat the milk in a small pan or in the microwave until lukewarm. Add the lemon juice.

4.Pour the milk mix into the well and add the dried fruit and sultanas. Stir with a metal spoon to combine into a dough.

5.Turn the dough out onto a lightly floured work surface and knead briefly for 30 secs to bring into a smooth dough.

6.Pat the dough into a disc about 4cm thick. Dip a 6cm cookie cutter (or the edge of a glass) into flour to prevent it from sticking and use it stamp out scones.

7.Gently pat and knead the trimmings together to stamp out remaining scones. It should make about 8 scones.

8.Transfer to the lined baking sheet. Brush with milk to glaze. Bake for 12-14 mins until risen and golden.