Preheat oven to 180C/356F500g/4 cups + 1 1/2 tablespoons self-rising flour125g/1/2 cups + 1 tablespoons butter1/4 teaspoon salt7g/1 1/4 teaspoons baking powder Work these together until they have the consistency of fine bread crumbs.To the flour mixture add:87g/1/2 cup raisinsIn a 2-cup measuring cup beat together:187ml/3/4 cups full fat milk1 whole egg88g/2/3 cup caster sugar1/2 cap vanilla extractPour all but 2 tablespoons of milk mixture into dry ingredients and use a large spoon to incorporate until sticky. Do not over-stir the dough. Turn out onto counter and gently knead until smooth and no longer sticky. Roll out to a one-inch thick round. Cut into rounds using a biscuit cutter or cut into triangles as with a pie. Set each scone on parchment paper or silicone mat and brush the tops with the remaining milk mixture. Bake for 8 1/2 minutes then turn tray 180 degrees to bake evenly for another 8 1/2 minutes. Remove from oven and serve warm with clotted cream, jam and tea.