Prep and preheat. Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Keep your butter and milk cold; cold fats are key for flaky scones.

Mix dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. If using cinnamon or citrus zest, whisk it in now.

Cut in the butter. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to rub the butter into the flour until you have pea-sized bits. Some larger flakes are fine—those create layers.

Add the raisins. Toss the raisins through the mixture so they’re coated in flour. This helps them distribute evenly without sinking.

Combine wet ingredients. In a small bowl, whisk the egg, milk (or buttermilk), and vanilla. If your dough tends to be dry, set aside an extra tablespoon of milk to add if needed.

Bring the dough together. Pour the wet mixture into the dry ingredients. Stir with a fork until it starts clumping. If it’s very crumbly, add the extra milk a teaspoon at a time. The dough should be slightly shaggy but hold together when pressed.

Shape gently. Turn the dough onto a lightly floured surface. Pat it into a 1-inch-thick round, about 7–8 inches across. Avoid over-kneading—just press and fold once or twice to help it come together.

Cut the scones. Use a sharp knife or bench scraper to cut the round into 8 wedges. For softer sides, you can also stamp out rounds with a 2 1/2-inch cutter (press straight down; don’t twist).

Chill briefly (optional but helpful). Transfer the scones to the lined baking sheet and chill in the fridge for 10–15 minutes. This helps them keep their shape and rise higher.

Brush and top. Brush the tops with cream or milk. Sprinkle with coarse sugar if you like a little crunch.

Bake. Bake for 14–18 minutes, until the tops are golden and the edges look set. If you used a cutter for smaller scones, start checking at 12 minutes.

Cool and serve. Let the scones rest on the tray for 5 minutes, then transfer to a rack. Serve warm with butter, jam, honey, or clotted cream.