Preheat the
oven to moderate 220C (425F / Gas 7). Sift the flour, salt and sugar
into a large bowl. Rub in the butter, using your fingertips, until the
mixture is fine and crumbly. Stir in the raisins and make a well in the
centre. Lightly beat the egg and milk in a small bowl. Add almost all
the egg mixture at once to the flour mixture. Mix lightly with a
flat-bladed knife to form a soft dough, adding the remaining egg mixture
if needed.
Gather the
dough together and turn it out onto a lightly floured surface. Knead it
very lightly for 30 seconds, then press it out to 2.5cm (1 inch) thick.
Cut rounds from the dough using a floured 5cm (2 inch) cutter. Heat a
baking tray in the oven for 5 minutes. Place the rounds on the heated
tray, leaving a small gap around each. Brush with the extra milk. Bake
for 15-20 minutes, or until the tops are golden brown. Wrap in a clean
tea towel while still hot. Serve warm or cold, with butter.
