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Sieve the flour, salt and baking powder into a large bowl. Add the caster sugar and mix well.
Grate the cold butter into the flour mixture and rub it in lightly until evenly distributed.
Stir through the raisins.
Add the eggs and buttermilk, mixing until the dough comes together. You may need a little extra buttermilk, depending on the dough's consistency.
Turn the dough out onto a lightly floured work surface and give it a very gentle knead. Be careful not to overwork the dough.
Roll the dough out to approximately 4cm thick. Using a 2.5-inch round cutter, cut out 10–12 scones, re-rolling the trimmings as necessary.
Place the scones onto a lined baking tray, cover with a clean tea towel and allow them to rest for 10 minutes while the oven preheats to 200°C (180°C fan).
Brush the tops with beaten egg and bake for 18–20 minutes, or until well risen and golden brown.
Serve warm with butter, jam and freshly whipped cream.