Https://youtu.be/DPg1aJ8uDdc
In a small bowl, lightly whisk an egg into the milk then set aside.
In a medium bowl, whisk all dry ingredients to combine except for raisins. Then add butter and cut it into small pieces using a pastry blender, a pair of forks or the tip of fingers. Mixture should look like coarse bread crumbs.
Add in the egg mixture and raisins. Stir just until they are incorporated. I prefer to stir with a butter knife to prevent too much gluten development, which will create a non-flaky dense scone.
Using hands, combine the dough into a ball then transfer onto a floured work surface.
Roll the dough to a thickness of 3/4 inch. Portion it out to any shapes that you would like. I used a round cutter that is 2-3/16 inches in diameter.
Transfer onto tray lined with parchment paper. Place them 2 inches apart. Brush each top with milk then sprinkle some sugar.
Bake in a preheated oven at 400F / 200C for about 20 minutes or until it starts to brown.
