Buttermilk scones

I did a count of the number of scone recipes I have. That's about 5 posts worth, dating back to 2007 when my ex-boss gave me the ultimate and still best loved recipe. Unfortunately, that recipe is fiddly, with rolling pins, cookie cutters, etc etc. I've since read up and this looks like a good recipe. From Fast Ed in BHG. Here's the video. https://au.lifestyle.yahoo.com/better-homes-gardens/tv-and-video/video/watch/28277195/fast-ed-english-scones-ep-17-29-05-15/

Here's the dictated form. Although the recipe never explicitly said 'buttermilk', that's what the addition of an acid to milk does, although Fast Ed didn't directly add the lemon juice to the milk and let it sit, he did add them separately and then let it sit altogether. Whatever works, right?

Ingredients
500g self-raising flour
1 tsp sugar
2 tsp baking powder
pinch salt
85g butter, softened to room temperature
265ml milk
1/2 tsp vanilla
1 egg whole
Juice of half a lemon (1 tbsp)
1 egg, beaten

Method
1) Combined dry ingredients (except butter) in a bowl, stir before sifting. Sift at least 3 times to get it light.
2) Rub the butter into the flour gently with fingers.
3) Push the dry ingredients to the side to create a well in the centre. Pour in the egg, vanilla and egg. Pour in the lemon juice.
4) Beat the egg with a butter knife then use the knife and use criss-cross cutting motions to 'cut' the dough together. A very wet dough results. Stop once combined, don't over-work the dough.
5) Pour the dough on a floured surface and lightly pat with hands into about 5 cm thick dough.
6) Use cookie cutter (5cm diameter) and cut out scones, and drop directly only a lined (parchment or oiled) baking sheet.
7) Let it rest for 10 minutes for baking powder to activate and reduce the time in the oven for a fluffier and moister crumb.
8) Brush the tops with beaten egg.
9) Bake at 200 deg C for 10 to 15 minutes till pale golden on top and risen.
10) Let them cool on a baking rack for about 5 to 10 minutes. Serve with jam and clotted cream.