Irish Raisin Scones

Preheat the oven to 220°C and line a baking sheet with parchment paper.

Sift the flour with the baking powder and salt into a bowl, then add the sugar and raisins. Rub the cold butter into the dry mixture with your fingertips until it resembles fine crumbs.

In a separate bowl, beat one egg with the milk and cream. Make a well in the flour mixture, pour in the liquid, and mix quickly with a knife or spatula, just until the dough comes together into a soft ball.

Turn the dough out onto a lightly floured surface and gently pat it into a 2.5 cm thick round, without overworking it. Cut out 8 round scones about 6 cm in diameter, gathering the scraps together only once.

Transfer the scones to the baking sheet, beat the second egg, and brush it over the tops.

Bake for 15–20 minutes at 220°C, until the scones have risen well and turned golden.

Transfer the baked scones to a wire rack, let cool for 10 minutes, and serve warm.