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Put the dried fruit into a bowl and pour over just enough tea to cover. Ideally, leave it for a couple of hours.
Preheat the oven to 200°C/400°F/gas 6.
Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake-sized pieces.
Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough.
Move it around as little as possible to get it looking like a scruffy mass – at this point, you’re done.
Sprinkle over some flour, cover the bowl with clingfilm and pop it into the fridge for 15 minutes.
Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick.
With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet.
Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden.
At that point, take them out of the oven and leave them to cool down a little.
Serve with clotted cream and a little jam or lemon curd.