Preheat the oven to 220°C (200°C fan).

In a large bowl, rub the cold diced butter into the self-raising flour until the mixture resembles breadcrumbs.

Stir in the caster sugar and a pinch of salt.

Make a well in the centre and pour in the milk and vanilla extract.

Using a flat-bladed knife, stir until the mixture forms a soft dough.

Turn the dough out onto a floured surface and knead briefly until smooth.

Roll out the dough to about 2.5cm thick and cut into rounds using a floured 5cm cutter.

Place the scones onto a baking tray lined with parchment paper.

Brush the tops of the scones with a little milk.

Bake in the preheated oven for 10-12 minutes until risen and golden.

Once baked, transfer the scones to a wire rack to cool slightly.

Serve the warm scones with clotted cream and strawberry jam.