Classic scones that are tender, flaky, and perfect for breakfast or tea time. Serve with clotted cream and jam for a traditional treat.

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a small bowl, whisk together the milk, egg, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
If using dried fruit, fold it into the dough.
Turn the dough out onto a lightly floured surface and gently pat into a 1-inch thick round.
Cut into 8 wedges and place on the prepared baking sheet.
Brush the tops with milk or cream.
Bake for 15-20 minutes or until golden brown and a toothpick comes out clean.
Cool on a wire rack before serving.