Preheat the oven to 425 degrees F.
In a large bowl, combine the flour, baking powder, sugar, and salt.
Add the butter and mix with your fingers until evenly distributed. You shouldn’t see any chunks of butter, and the mixture should have a sandy texture to it.
In a small bowl, whisk to combine the milk and egg. Save 2 tbsp of it for the egg wash later, and pour the rest into the mixing bowl with the dry ingredients.
Stir to combine with a spatula, until a rough dough forms. Add the dried fruit if you are using it.
Transfer to a lightly floured countertop and knead about 10 times until the dough comes together into a relatively smooth ball. Take care not to knead too much, or the dough will be tougher and not rise as high.
Roll the dough about an inch thick and use a 2.5″ cutter to cut about 7 circles. Re-roll the scraps and cut out another 2.
Place the scones onto a parchment or silicone mat lined baking sheet and brush the tops with the reserved egg wash.
Bake the scones for 13-15 minutes, until about tripled in height, and golden brown on the tops and bottoms.
Serve with clotted cream and jam.
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