In a large bowl, mix together the flour, sugar, baking powder and salt. Stir together the ingredients with a fork or whisk to help aerate the flour and create a fluffier scone. I like to aerate after I've already measured out the ingredients.
Cube cold butter.
Cut in the butter using a hand-held pastry blender or your hands. I like using my hands to get the feel of it.
Ensure the flour mixture is grainy once it's all mixed. It's okay to have pea-sized bits visible.
Beat egg in a small cup or bowl.
Add beaten egg and milk to the dry ingredients.
Stir with a fork to make a soft dough. Do not over-mix.
Add your fruit or any other flavour you'd like.
Gently stir.
Using a tablespoon or small ice cream scope, place on a greased baking sheet or use parchment paper.
Ensure your drops are about 1 inch apart.
Bake in a preheated 425° oven for 15 minutes.
