8 oz (225 g) self-raising flour plus extra for dusting
1 1/2 oz (45 g) butter plus extra for greasing
1/2 tsp baking powder
1 oz (30 g) raisins or sultanas
1/4 tsp salt
4 fl oz (120 ml) milk
1 oz (30 g) caster sugar
2–3 tbsp cream or milk to glaze
Preheat the oven to 425°F (220°C, gas 7). Grease a baking sheet or line it with baking parchment.
Sift together into a medium-sized bowl the dry ingredients: flour, baking powder, and salt. Mix in the sugar.
Cut up the butter and rub it into the dry mixture until it resembles fine breadcrumbs. Add the raisins or sultanas.
Add three-quarters of the milk and mix it in quickly with a knife. Add the remaining milk, only if it is needed, to mix to a soft dough. Do not overmix as this will make the scones tough.
Turn out the dough onto a lightly floured surface and pat or roll out to 3/4 in thick.
Cut out the scones with a 2 in (5 cm) floured cutter. Gather up any trimmings, roll into a ball, and cut more scones.
Place the scones on the baking sheet and brush the tops with the cream or milk.
Bake near the top of the oven for 10–12 minutes or until the scones have risen, are lightly browned on top, and the bases sound hollow when tapped. Cool on a wire rack.