Preheat your oven to 220°C (200°C fan) or 425°F. Line a baking tray with baking paper. Measure the flour, butter, sugar, and dried fruit, then cut the cold butter into small cubes. Lightly beat the egg in a separate bowl and measure the milk. Having everything ready helps the dough come together quickly without allowing the butter to soften too much.

Place the self-raising flour in a large mixing bowl and add the cold butter cubes. Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs, with a few small buttery pieces remaining. Stir in the caster sugar and optional cinnamon. Work gently and avoid pressing the mixture too firmly, as keeping the butter cool helps create a light, tender texture.

Stir the raisins or sultanas into the flour mixture until they are evenly distributed. If you are using vanilla extract, add it to the beaten egg before mixing it into the dough. Make sure the dried fruit is separated rather than clumped together. This helps every scone contain a balanced amount of fruit and prevents large pockets of sweetness in the finished bake.

Pour the beaten egg into the dry mixture and add most of the milk. Mix gently with a wooden spoon or spatula until a soft dough begins to form. Add the remaining milk gradually only if needed. The dough should be slightly sticky but firm enough to handle. Avoid kneading it like bread dough, as overworking can make the scones tough and prevent them from rising properly.

Lightly flour your work surface and gently pat the dough into a circle approximately 2–3 cm thick. Use a round pastry cutter to cut out scones, pressing straight down without twisting the cutter. Arrange them on the prepared baking tray with a little space between each one. Brush the tops lightly with milk or beaten egg, then bake for 12–15 minutes until risen and golden brown.

Remove the scones from the oven and allow them to rest on the tray for a few minutes before transferring them to a wire rack. Let them cool slightly while keeping the centres soft and warm. Serve your fruit scones split in half with butter, strawberry jam, or clotted cream. They are especially delicious when enjoyed fresh on the day they are baked.