Preheat the oven to 200C / 420F.
Mix the flour baking powder and salt in a bowl.
Rub in the butter until it looks like breadcrumbs.
Mix in the sugar and the fruit.
Add the vanilla extract, and juice from half the lime/lemon to the milk and heat it slightly (slightly warm). The lime/lemon sours the milk.
Add the milk and mix together with a knife until loosely held together.
Turn out on a floured work surface and form into a flat slab about 2 inches thick.
Using a scone/cake/cookie cutter, cut out your scones and place them on a baking tray lined with greaseproof paper.
You can reshape your dough to make more scones with the off-cuts, but some scone purists don't agree with this as it requires molding the dough together too much and could make it less crumbly.
Lightly whisk the yolk of an egg and brush it on the scone using a pastry brush.
Cook in the oven for 10 minutes or until golden brown.
Allow to cool on a cooling rack before eating with lashes of clotted cream and jam.
Get stuck in!