Instructions

1. Preheat the oven to 200°C.
2. Put the raisins in a small bowl, squeeze the lemon juice over and set aside.
3. Sift the flour into a large mixing bowl. Add 1 pinch of salt and the grated lemon zest and combine.
4. Dice the butter or margarine, add to the flour and, using your fingers, rub them together until you get a mixture resembling breadcrumbs.
5. Stir in the sugar, then gradually add the milk while stirring.
6. When you get a course dough (it is important not to overmix!), transfer it to a floured surface and gently knead the drained raisins into it. Press down the dough to 2cm thickness, then using a 6 cm cookie cutter, stamp out scones. Use any scraps to make more scones.
7. Place the scones on a baking sheet and bake for about 15 minutes until golden, then transfer them to a wire rack to cool.