1 cup (240 milliliters) unsalted butter, cold and cut into pieces
1-1/2 cup (350 milliliters) sour cream
1 tablespoon (15 milliliters) lemon zest
1/2 cup (120 milliliters) milk, for brushing
Clotted cream, to serve
Jam, to serve
Preheat oven to 350 F (175 C).
Sift flour into a bowl. Add salt and baking powder and stir together. Add sugar and mix. Quickly cut butter into flour mixture so that it doesn’t melt.
Crack eggs into a separate bowl, add sour cream and lemon zest and whisk. Add sour cream mixture to dry ingredients and stir quickly.
Turn out onto a lightly floured board and work with your hand just until combined, but still a bit crumbly. Pat down into a five centimeter thick circle. Using a large round cookie cutter cut into eight round scones.
Brush with milk. Bake for 20-25 minutes, or until golden and puffy.