Mix the flour, salt, baking powder and sugar in a large bowl. If you don't have self-raising flour, you can use the same amount of regular all-purpose flour instead, and adjust the quantities to 2 tbsp baking powder and 1 tsp salt.

Warm up the milk in the microwave for 30 seconds, and squeeze in the lemon.

Cut the butter into cubes and mix it into the flour. Rub it with your fingers until the mixture crumbles.

Add the raisins and make a hole in the middle of the bowl.

Pour the milk in, and stir it quickly with a butter knife, until just combined.

Place a baking sheet into the oven, cover it with baking paper, and heat the oven up to 200°C.

Lightly dust a worktop with flour, and scoop the dough out onto it.

Fold it onto itself a couple of times to shape it, then flatten it to 4-5 cm thickness.

Dip a tall 5 cm cookie cutter into flour and cut out the scones.

Press what's left of the dough into a similar shape and repeat until all the dough is cut. You can shape the last one by hand. In total, you should get 8-10 scones.

Place the scones on the hot baking sheet and bake for 18 minutes.

Cool them down on a rack for about 10 minutes.

Serve them still warm with a bit of jam and clotted cream. If you live outside the UK where clotted cream is not easy to obtain, sour cream is a good substitute.