Scones - foolproof method

Ok, there is very little I don't know about scones.  I have already made all the mistakes, so you don't have to.  I made scones every single day for ten years, some days up to 60/70 doz, all hand made in small batches, and I have made every mistake.  I could just list off ten steps for perfect scones, but you will start chopping and changing and only half listening, so I will explain the whys and the wherefores.  (By the way, I always tell people to follow the recipe exactly the first few times, then make changes you would like.  Then it becomes your recipe, not mine.  But start by following exactly what I do!  Kay?)

First two rules of scones, cut 'em high and cook 'em hot.  They are scones, not biscuits and need to be cut about the height of your cutter.  Don't expect miracles, give them a head start and cut them high, in one press downwards.  Don't twist the cutter, or you will have an uneven rise, not a huge problem, still edible, but for eating in the privacy of your own home and not for showing off.  Cook them at 220c or 450f on a thin sheet that conducts heat well.  Listen up now and you too can cook scones like these

Scones made today, for the restaurant where I work.

FRUIT SCONES.

1 LB/450g SELF RAISING FLOUR
I HEAPED TEASPOON BAKING POWDER
2 OZ / 50g MARG OR BUTTER
3 OZ/ 75g SULTANAS OR RAISINS
4 OZ /110g GRANULATED SUGAR

1 EGG MADE UP TO A HALF A PINT MARK WITH FRESH MILK. (not egg plus 1/2 pint milk!)

SIEVE FLOUR AND BAKING POWDER TOGETHER.  (This is a very important step as it introduces air)

RUB IN MARG UNTIL MIXTURE RESEMBLES BREADCRUMBS
ADD RAISINS AND SUGAR
MAKE A WELL IN THE CENTER AND ADD THE EGG BEATEN INTO THE MILK, KEEPING BACK A LITTLE 

FOR GLAZING

MIX TO A SOFT DOUGH.
TURN OUT AND KNEAD LIGHTLY (Only to gather it together, don't overwork it !)
CUT OUT  QUITE HIGH, AND GLAZE WITH LEFT OVER MILK

BAKE AT 220 C UNTIL WELL RISEN AND BROWN, ABOUT 15 TO 20 MINS
TURN OUT ONTO A WIRE RACK AND ALLOW TO COOL

Wait five minutes before attacking with lots of real butter, wait.....

Or omit the raisins and serve with cream and jam

Or on healthy days, use half wholemeal flour and half self raising white (for you Lynne!)

You can omit the sugar and add 2 oz of grated cheese, with another sprinkle on top.

But that's the honours course!