Pre-heat oven to 200C

Sieve together the flour, baking powder and salt. Add caster sugar and mix.

Add butter cubed and make fine breadcrumbs with your fingers.

Whisk together milk, vanilla extract and lemon juice and add to flour mixture.

Stir until just combined then tip onto floured surface and pat dough into a circle about 3-4cm deep.

Use a 5cm cutter to cut out your scones and add to a greased tray. Keep patting dough together until dough has finished (8-9 scones).

Combine 'egg' wash ingredients and brush on top of scones.

Cook scones for 10 mins until lightly golden and allow to cool before serving with jam and vegan cream.