Preheat the oven to 200 degrees C fan. Like a baking tray with parchment.
Add 450g of flour, the baking powder and mixed spice to a large mixing bowl and add the butter. Rub together using your finger tips until the mixture resembles fine breadcrumbs. Add the dried fruit.
Add the sugar and eggs and, using your hand, mix gently to incorporate with a claw-like action.
Add half of the milk and keep mixing gently. Keep adding the milk gradually until the dough is fairly wet and sticky. You might not need to use all of the milk as different varieties of bread flour absorb differently.
Use the remaining flour & dust your work surface. Turn the dough out and knead very gently to form a smooth dough. Be careful not to over work or this could make the scones dry and tough.
Create a rounded loaf shape with your hands, and using a sharp knife, lightly score a cross into the scone loaf. Place onto the baking tray. Leave to rest for a few minutes, then brush the tops with the egg mix to glaze. Avoid this dripping down the sides.
Bake for 15 minutes, or until well-Rosen and golden brown.
Leave to cool before cutting!
