If you want to put dried fruit or anything else in these - anything small like chopped nuts, I would do 60g. Anything bigger like dried banana, 30g.
For example: you can do 30g raisins (small), 30g chopped nuts (small).
Try to keep big things at 30g and smaller things at 60g as to not overload the dough/finished scone.

Preheat oven to 220c/200c Fan/Gas Mark 7.
Line 2 baking trays with greaseproof paper or oil them.

Put flour, baking powder and sugar into large mixing bowl.
Add butter and rub in with fingers until the mixture resembles fine breadcrumbs.

Crack eggs into a measuring jug then add enough milk to make the total liquid 300ml.
Using a spoon, stir eggs and milk into the flour and mix to a soft, sticky dough.

Turn out onto a lightly floured surface, knead lightly and work in the raisins, sultanas or choice filling.
Roll out into a rectangle about 2-3cm thick.
Cut into as many rounds as possible with a 5cm cutter.
Place onto baking trays with around a 2 inch gap between them all.
Brush the top of each with a little milk.

Bake for 10-15 mins or until the scones are well risen and a pale, golden brown colour.

Lift onto wire rack to cool.
To serve, split in half and put cream and jam in middle (or other desired filling).

To learn how to make whipped cream using double cream, check out my double cream recipe.

Fan oven tip.