Preheat the oven to 220ºC/425ºF/Gas mark 7

Sift the flour into a large mixing bowl

Stir in the salt, almonds, 15g/½oz of the sugar and lemon zest

Rub in the diced butter until the mixture resembles soft sand

Use a blunt knife to quickly mix in 120ml/4 fl oz milk, bringing it all together with cool hands once a shaggy dough forms. (Add the extra 10ml/½ fl oz milk, if needed, to form a dough that's soft but not sticky)

Tip onto a lightly floured surface and knead briefly until uniform. Bring together into a disc and roll out to about 4cm/1½" thick

Flour a 6-7cm/2½" cookie cutter and stamp out 6 rounds, gently reshaping and re-rolling the dough as needed

Brush the scones with milk, scatter with the remaining 15g/½oz caster sugar and swiftly transfer to the hot baking sheet. Bake for 10-12 minutes, until golden and risen

Cool on a wire rack