Perfect gluten-free scones

Place flour and baking powder in a large bowl and mix well. Add the chopped butter or Stork and rub in until you have fine breadcrumbsStir in the sugarPlace the milk in a glass jug and heat in the microwave for 30 seconds until warm. Add the vanilla and lemon juice and set aside.Put the oven on at 220 degrees or 200 degree fan oven and place baking trays (ungreased) in the oven - I use 2Make a well in the dry ingredients and add the milk. Combine the ingredients quickly until just coming together and you can remove as a 'lump' onto a floured surfaceDredge the mixture with flour and gently fold the dough over 2 or 3 times until a little smoother. The key to light scones is to not over-work the mixture so resist the temptation to get it looking perfect!Bring the dough into a round shape approx. 4cm deep. Flour again and plunge your smooth-sided cutter into the dough. Place to one side until all have been cut out.Each time you reshape the dough to continue cutting, just bring the dough together into a circle...don't be tempted to over-work it!When all the dough as been shaped, brush with egg, milk, almond milk or soya creamRemove the hot baking trays from the oven and quickly place the scones on themReplace the filled trays in the oven quickly and leave to cook for 10 minutes while you make the tea! They should be risen and golden when done.