Heat oven to 425F

Soak raisins in warm water for 10 minutes. Drain raisins, set aside. 

In a large mixing bowl, mix together the flour, baking powder, sugar and butter until you have a nice mixture that resembles breadcrumbs. 

In a small bowl whisk the eggs and milk together. Pour the egg mixture into the bowl with the flour mixture and mix until you have a nice, soft, sticky dough. 

Turn the dough out onto a lightly floured surface and carefully work in the golden raisins until they are evenly distributed throughout the dough. 

Roll the dough out to about ¾ of an inch thick. 

Using a 2 inch round biscuit cutter, cut out as many rounds as you can. Place scones on a lined baking sheet. Brush the top of the scones with a little milk. 

Bake at 425F for 11 -13 minutes or until the tops are slightly golden brown.

Place on a wire rack to cool. 

Serve with clotted cream and jam. 

This recipe makes approximately 18 small scones.