With a lightly sweet crust and densely moist center, these are the Best Ever Irish Scones, a tried and true classic.

In a large mixing bowl, add self raising flour.

Using a cheese grater, grate the butter in until it is all gone. (Alternatively using a pastry cutter, cut/rub butter into flour until fully crumbed and resembles course breadcrumbs.) Stir in raisins, baking powder and sugar.

In a small mixing bowl, whisk eggs and milk until thoroughly combined. Pour mix into flour mix and stir until a soft dough is formed. Transfer dough to a floured surface and press to 1 1/2-inch thick. (If your scones are not forming a dough, add a little more liquid.)

Cut scones out with a round 3-inch cookie cutter. Place cut scones onto a baking tray lined with parchment.

Gather remaining dough in a ball, re-flatten, then cut scones from dough. Repeat until entire batch of dough is cut into scones. If you have a little excess dough left, just pat it onto the top of the scones.

Bake at 425ºF for roughly 22-26 minutes. Cool on wire rack.