Heat the oven to 220C, 200C fan, gas 7.
Sift the flour into a bowl then add the sugar and rub in the butter until the mixture looks crumbly.
Stir in the dried fruit, pour in the beaten egg and add 3 tablespoons of milk.
Mix with a knife, then bring the mixture together using your hands to a soft dough. Add a little more milk if it seems dry. Form the dough into a ball and turn it out onto a lightly floured work surface.
Roll it out very lightly to a thickness of about 3cm, then stamp out rounds with a plain or fluted cutter. Knead the remaining dough together again and repeat.
Put the scones on a baking sheet, dust each one with flour and bake near the top of the oven for 12-15 minutes until risen and golden brown.
Cool on a wire rack and serve warm, split and spread with Bonne Maman Conserve.