Step 1

In a large mixing bowl, add your self-raising flour.

Step 2

Using a cheese grater, grate the butter in until it is all gone. (Alternatively using a pastry cutter, cut/rub the butter into the flour until fully crumbed and resembles coarse breadcrumbs.

Step 3

Stir in raisins, baking powder, and sugar.

Step 4

In a small mixing bowl, whisk eggs and milk and until thoroughly combined. Pour the mixture into your flour mix and stir until a soft dough is formed. Transfer dough to a floured surface and press to 1 1/2 inch thick. (If your scones are not forming a dough add a little more liquid.)

Step 5

Cut scones out with a round 3-inch cookie cutter.

Step 6

Place cut scones onto a baking tray lined with parchment.

Step 7

Gather remaining dough in a ball, re-flatten then cut scones from dough. Repeat until the entire batch of dough is cut into scones. If you have a little excess dough left, just pat it onto the top of the scones.

Step 8

Bake at 425°F (210°C) for roughly 22-26 minutes. In the video, I said 12 minutes but to get them really golden brown you will want to bake for longer. Cool on a wire rack.

Step 9

Serve warm or fully cooled with butter, jam, or fresh cream.