Add the eggs, then the lemon juice and a little milk and mix with a spatula until you have a soft and slightly sticky dough.

Place the dough on a generously floured work surface and continue to knead gently until the dough is no longer sticky but still soft to the touch. This will take about 1-2 minutes. Using your hands, press the dough into a sheet about 2 inches thick.

Using a round cookie cutter about 2 inches (5 cm) for small scones and about 3 inches (7 cm) for large scones, punch out the scones by pushing straight down and not turning the mold.

If you turn the pan, the scones will not rise properly. Fold the remaining dough back into a 2-inch thick ball and continue punching out scones until you run out of dough.

Place the scones on a baking sheet lined with baking paper and brush with the egg-milk mixture.

Bake in the middle of the oven for 10-15 minutes, until the scones are risen and golden brown.

Let them cool on a wire rack. When cooled, cover with a dish towel to keep them soft and fresh.

Serve with whipped cream or clotted cream and your favorite jam. Scones should be eaten the same day or reheated in the oven.