1. Heat the oven to 350⁰F (180⁰C).
2. Lightly grease a baking tray or line it with parchment.
3. Sift 4 cups Self-Raising flour, 2 tsp baking powder, 1/4 tsp salt, and 6 tbsp castor sugar together twice. It might seem like overkill, but it helps distribute the baking powder properly and gives you a lighter dough.
4. Rub 150 g soft butter into the flour mixture with your fingertips until it looks like fine breadcrumbs. Don’t overwork it. You want the mixture crumbly, not greasy.
5. Add 1/2 cup mixed fruit and toss it through the flour mixture so the fruit is evenly distributed.
6. Whisk 2 eggs and 1 cup (250 ml) maas together. Reserve about 1 tbsp of this mixture for brushing the tops. Pour the rest into the dry ingredients.
7. Mix the egg and maas mixture into the flour with a light hand until you have a soft dough. If it feels very sticky, dust your hands and the work surface lightly with flour rather than adding lots of extra flour to the dough.
8. Turn the dough onto a lightly floured surface and gently pat it out to about 2 cm thick. Don’t knead it like bread. A few gentle folds are enough to bring it together.
9. Cut out the scones with a floured round cutter and place them close together on the prepared baking tray. Press the cutter straight down rather than twisting it, which helps the scones rise evenly.
10. Brush the tops with the reserved egg and maas mixture. 
11. Bake the scones at 350⁰F (180⁰C) for 15 to 20 minutes, or until they’re puffed and nicely golden on top. The exact time will depend on the size and thickness of your scones.
12. Let them cool for a few minutes before serving. Split them open and serve with fresh cream and strawberry jam.

**To Make Self-Raising Flour

1. If you only have plain flour, use 4 cups plain flour plus 8 tsp baking powder for this recipe, then follow the recipe as written.