These are great for breakfast or a snack. You can skip the raisins and they still would be great. I would suggest you add 1 tablespoon sugar if skip the raisins.
Double the ingredients if you want to have more scones. This recipe produces about 12 small scones.
1 Egg, beaten
In a bowl add all the dry ingredients and margarine and mix until the flour resembles bread crumbs.
Add the milk, leaving a little on your cup to add later if you need to.
Mix into a sticky dough that you can transfer to a floured to knead it until its a soft dough.You can place the dough in the fridge if it’s to soft to work with.
Roll to a thickness of about 1cm then using a round cuter or small knife, cut and place into a baking tray.
Brush a light layer of the beaten egg to give the finished product a golden brown colour after baking.
Bake in a hot oven 220ºC for about 10 minutes.
Serve warm or cold.