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Stir the dry ingredients together and then cut in the butter.
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Once the butter is finely mixed, stir in the fruit. In a separate bowl, mix the egg and the milk.
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Make a “well” in the dry ingredients and pour in the egg-milk mixture; stir together.
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Knead on a floured base for 3-5 minutes.
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Roll out and cut into rounds with a cutter.
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Mix together the remaining 1 tbsp milk and saved 1 tbsp egg and brush over the scones.
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Bake at 400 F for 12-18 minutes.
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Remove from pan and cool.