In a large bowl, combine the dry ingredients - all-purpose flour, baking powder, salt, and sugar.

Add cubed cold butter to the dry ingredients.

Using a fork, mash the butter into the flour mix. You may need to use your hands to slightly work the dough.

The batter should be slightly crumbly.

Add buttermilk and raisins to the butter-flour mixture.

Using a spoon, mix well.

You will have to knead the dough slightly, do NOT over-knead so the butter doesn't melt, just enough until the dough forms. The dough will be sticky.

First option. You can roll out the dough. Dust the dough with some flour so you can roll it out easily.

Using a cookie cutter (I used a ½ cup measurement) - press the round into the dough. The thickness should be about 1-inch.

Second option (easier). I simply divided the dough into 6 parts. Just FYI - divide the dough into 8 parts will be better. I formed a dome-shaped ball in my hands. This option is easier. Place the rounds onto a baking tray lined with parchment paper.

Make the egg wash by mixing 1 egg and 1 tablespoon of milk.

Using a pastry brush, top each round with egg wash. This will help form a golden crust.

Scones are ready. Serve with tea, strawberry jam, and clotted cream.

Split a scone in half.

Top with strawberry jam.

Then top with clotted cream. You can find this brand at Whole Foods.

Top scone with the other half. Enjoy with tea!