Preheat oven to 200°C.

Line tray with baking paper. In a bowl, combine Dr. Oetker Nona Self-Raising flour and sugar. Add butter into bowl and use fingertips to rub butter into flour until it resembles fine bread crumbs.

Make a well in the centre of the mixture, add in milk, vanilla, lemon juice and quickly mix it together with a spatula or pastry scraper until mixture begins to hold together. Fold in sultanas. Be careful not to overmix.

Turn dough onto a lightly floured surface and gently shape it into round-shaped dough. Use a lightly floured rolling pin to roll out dough until it is 2cm thick. Use a 5cm diameter round pastry cutter, dipped in flour each time to cut out the scones.

Egg wash the scones before chilling it in the refrigerator for at least 30 minutes before baking. Bake for 20 to 25 minutes or until golden brown in colour.

Serve scones with jam and butter.