Preheat oven to 425 F. Line a baking sheet with parchment paper or a silicone baking mat.

Set a sieve over a large bowl. Sift the dry ingredients into the bowl (flour, sugar, baking powder, salt).

Cut the cold butter into 1/4 inch cubes. Put the butter in the bowl with the dry ingredients and use a pastry cutter or two sharp knives to cut the butter into the flour mixture, until butter is cut into very small pieces and the mixture resembles fine breadcrumbs.

Pour the wet ingredients (milk, lemon juice, and vanilla) into the bowl and use a fork to stir gently to combine. As soon as a shaggy dough starts to come together, pour some flour onto your work surface. Turn the dough out onto the floured surface and gently knead 2-3 times. Don't over work scone dough, or you'll end up with a tough scone.

Divide the dough in two and pat each half into a circle, roughly 5 inches wide and 1 inch tall. Cut scone into quarters using a sharp knife. Separate the pieces slightly to bake.

Since we're skipping out on the traditional egg wash, but still want a golden brown color for the tops of our scones, you can brush the top of the scones with a little bit of heavy cream and sprinkle with coarse sugar.

Place scones in the heated oven and bake 12-15 minutes until golden brown. Let cool for 5 minuts in pan, then remove to wire rack to fully cool.