Heat oven to 400°F / 200°C (180°C fan).
Line a baking sheet with parchment.
Whisk the flour, baking powder, salt, and spice in a large bowl.
Add the cold butter. Rub it into the flour with fingertips until the mixture looks like coarse breadcrumbs with a few pea-sized bits.
Stir in the sugar and dried fruit to distribute evenly.
Beat the egg with 3 tbsp milk. Pour into the bowl and gently mix with a fork. If the dough looks dry or floury, add the last tablespoon of milk. You want a stiff, shaggy dough that holds a clump when squeezed.
Use a spoon or your hands to drop rough mounds of dough (about 2–3 tbsp each) onto the tray, spacing them an inch apart. Do not smooth the tops; the crags create that signature texture.
Sprinkle with demerara sugar if you like crunch.
Bake for 12–15 minutes until golden on the edges and lightly browned on top. The bottoms should feel set.
Cool on the tray for 5 minutes, then move to a wire rack. Serve warm or at room temperature.
Outside: Craggy and lightly crisp
Inside: Tender, not dry; holds together without crumbling to dust
