Zest and juice of one lemon
450g self raising flour
80g unsalted butter, cubes
3 tbsp caster sugar
300ml whole milk
Preheat oven to 200c. Sift flour with a pinch of salt and Sdf the finely chopped lemon zest. Rub butter into the flour until it resembles fine breadcrumbs. Stir in the sugar and a few tbsp of lemon juice. Gradually mix in the milk until you have a rough dough (not all the milk might be necessary). Mix or knead as little as possible. Turn into a floured board and roll to a thickness of 2cm. Cut out rounds with a 6cm cutter. Put on a baking sheet and bake for 12-15 minutes. Cool on a rack and serve with cream and jam.