From the land of the rising scone

Rich Tea Scones
225 g / 8 oz self-raising flour
half a level teaspoon salt
one level teaspoon of baking powder
25 - 50 g / 1-2 oz butter
1 - 2 level tablespoons castor sugar
1 beaten egg
milk
50 g dried fruit (sultanas, optional)

Preheat the oven to 230 C

Sift the flour, salt, baking powder together with the sugar
Rub in the butter until it resembles fine bread crumbs
Make a hollow in the middle of the dry ingredients and add the egg and sufficient milk to 150 ml in volume.
Using a knife, mix into a fairly soft dough, working quickly
Turn it onto a lightly floured surface and roll out to a thickness of about 2 cm and cut into 5 cm rounds
Put on a baking sheet [tray]; if desired brush with beaten egg or milk (supplementary to above ingredients)
Bake towards the top of the oven for 8 - 10 minutes until golden brown and well risen.
Cool on wire rack and serve the scones split and buttered