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In a large mixing bowl, add the self-raising flour.
Using a cheese grater, grate the frozen butter. Alternatively, using a pastry cutter, cut/rub the butter into the flour until fully crumbed and resembles coarse breadcrumbs.
Stir in sugar, baking powder, and raisins.
In a small mixing bowl, whisk eggs and milk until thoroughly combined. Pour the mixture into your flour mix and stir until a soft dough is formed. Add a splash more liquid if needed.
Transfer dough to a floured surface and press to 1-inch thick.
Cut scones out with a round 3-inch cookie cutter. Gather remaining dough in a ball, re-flatten then cut more scones. It will yield 9 to 12.
Place scones onto a baking tray lined with parchment and brush with egg wash.
Bake at 425°F (210°C) for roughly 22 to 26 minutes.
Cool on a wire rack for a few minutes before serving with butter, jam, or fresh cream. Store leftover scones in an airtight container at room temperature for up to 2 days. Heat in the oven to refresh.