Preheat the oven to 180˚C Fan, gas mark 6. Mix the flour, sugar and baking powder in a large bowl.

Add the butter and, using your fingers, work in until it reaches a breadcrumb consistency. When the boys' were younger I called this tickling the mixture.  In the heat use the pastry cutter to mix the butter and flour and make sure you have cold hands.

Stir in the lemon zest and make a well in the centre.

Mix the stem ginger and lemon juice into the buttermilk.

Pour into the flour mixture and using a knife, roughly bring together.

Knead briefly and lightly to combine, then pat out on a surface to about 2cm thick.

Cut out 6cm rounds using a pastry cutter – you should make 6.  Dip the pastry cutter in the flour first to make sure it doesn't stick.

Put on a lightly floured baking tray and brush with milk.

Bake for 18-20 minutes, until golden