Heat the oven to 220C.
Add the flour into a large bowl and rub in the butter.
Stir in the raisins, sugar and milk and make a soft dough.
Turn on to a floured work surface and knead very lightly. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet.
Brush the tops of the scones with a little milk and bake in the oven for 12-15 minutes until well risen and golden.