Afternoon Tea Scones

1. Preheat the oven to 220 degrees Celsius (390 Fahrenheit). 2. Sift the flour in a large bowl, add the baking powder and mix. 3. Add the soften butter, and use the tips of your fingers to rub them together until the mixture resembles breadcrumbs. 4. Add the sugar, and mix well again. 5. In a jug, beat the eggs well, then add the milk and give it a good stir - the beaten eggs weighted 100 ml, if the eggs used are bigger and smaller, adjust the amount of used milk so that together with the eggs is no more than 300 ml. 6. Pour the milk mixture over the flour mixture together with the dried fruit, reserving about 1 tablespoon of the milk and egg mixture for brushing the scones. 7. Using your hands, knead it into a dough. 8. Roll the dough into about a cm or half an inch thickness, then use a cookie cutter or a glass to cut out 20 circles. 9. Rework and reroll the dough as needed to use it up. 10. Line 2 baking trays with non-stick baking paper and bake the scones for 10-12 minutes until golden. 11. Serve with jam and clotted cream or any other cream you like.