First set to preheat oven at 200 °C. Oil a baking sheet.
Sift flour into bowl, rub in the butter with your fingertips, until it looks like breadcrumbs without any lumps of butter.
Stir in the dried fruit and sugar
Add the egg, slowly add most of the milk setting a little aside for brushing later, mix all until you have worked a soft dough. Do not overwork the dough. Turn out the dough onto a lightly floured board, roll out about 2 or 3 fingers thick. You can roll them out thinner but they wont rise as much and you can sandwich 2 together with cream and jam.
Stamp out rounds with cutter, until pastry is used up. Remember though that smaller ones will bake quicker then the normal sized scones.
Brush the scone tops with milk. Bake for 10 or 15 minutes until they have risen and are golden brown. Scones are served best warm. It really does not matter if you serve with clotted cream spread first or strawberry jam first.
