250g Self Raising Flour
1/2 tsp Baking Powder
50g Caster Sugar
100g Cold Butter
1 Large Egg
Preheat the oven to 200˚C, line a baking tray with greaseproof paper.
Sift the flour and baking powder into a bowl then add the sugar. Add the butter and rub into the mixture with your fingers until the consistency turns to breadcrumbs. Add the raisins.
Beat the egg in a separate bowl.
Make a well in the middle of the mixture, add the beaten egg and the milk. Mix with a fork to combine to form a dough.
Turn the dough out on a floured surface and roll to about 3cm thick. Cut out your scones with a cup or a flutted cutter if you have one and transfer to the baking tray.
Brush the tops of the scones with a little milk and bake for 12mins.
Allow to cool on a wire rack, once cooled serve with jam and cream.
Tip: To keep the scones light and airy try to avoid over working the dough when rubbing in the butter and rolling out on the floured surface