Ingredients:
2 cups (250g) all-purpose flour
1/4 cup (50g) granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup (113g) unsalted butter, cold and cubed
1/2 cup (120ml) whole milk (plus extra for brushing)
1 large egg
1 tsp vanilla extract (optional)
1/2 cup (90g) dried fruit (such as currants, raisins, or cranberries) or chocolate chips (optional)
Instructions:

Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Cut in the Butter:
Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
Combine Wet Ingredients:
In a separate bowl, whisk together the milk, egg, and vanilla extract (if using).
Pour the wet ingredients into the flour mixture and stir gently until just combined. If using, fold in the dried fruit or chocolate chips.
Shape the Dough:
Turn the dough out onto a lightly floured surface. Knead gently just until the dough comes together, being careful not to overwork it.
Pat the dough into a circle about 1-inch thick. Cut into wedges (8-12 pieces) or use a round cutter to create individual scones.
Prepare for Baking:
Place the scones on the prepared baking sheet. Brush the tops lightly with additional milk for a golden finish.
Bake:
Bake in the preheated oven for 15-20 minutes, or until the scones are golden brown on top.
Cool and Serve:
Allow the scones to cool on a wire rack for a few minutes before serving. Enjoy warm with butter, jam, or clotted cream.