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Mix the wet ingredients: Place the butter, eggs, sugar, baking powder, and milk into the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined (or do this by hand).
Add dry ingredients: Add the flour and raisins to the bowl and mix briefly until a soft dough forms.
Shape the dough: The dough might feel a bit sticky at this point, but don't worry. Tip it onto a floured surface, lightly dust it with flour, and pull it together. Gently knead it, but don't overwork it or add too much flour here.
Cut the scones: Use a sharp round cutter (about 58mm / 2¼ inch) to cut the scones, or shape the dough into a disc and cut into 8 wedges for triangles.
Chill: Place the scones on a lined tray and chill in the fridge for 30 minutes.
Preheat the oven: While the scones are chilling, preheat the oven to 200°C / 400°F.
Egg wash: Beat the extra egg and brush the tops of the scones. Avoid brushing the sides, as this can prevent a good rise.
Bake: Bake for 15 minutes until golden brown and tall.