Steps
- Preheat the oven to 425°F / 220°C. Mix 350g of self-rising flour, ¼ teaspoon of salt, and 1 teaspoon of baking powder.
- Rub in 85g of cubed unsalted butter until finely crumbed, then stir in 3 tablespoons of superfine sugar. Warm 175ml of milk in the microwave for about 30 seconds, until warm but not hot.
- Stir 1 teaspoon of vanilla extract and 1 teaspoon of lemon juice into the milk; set aside briefly. Put a baking sheet in the oven.
- Quickly mix the milk and 100g of golden raisins into the flour with a knife. On a floured surface, fold the dough 2-3 times and pat 1½in / 4cm thick.
- Cut out rounds with a floured 2in / 5cm cutter, gently reshaping the scraps. Brush the tops with 1 beaten egg, transfer to the hot baking sheet, and bake for 10 minutes, until risen and golden.