Preheat oven to 425 degrees. Lightly grease cookie sheet.
Combine flour and salt in a medium bowl.
Cut in butter and mix with your fingers until it resembles crumbs.
Add sugar and raisins, if you are using them.
First, mix egg with mix but reserve a small amount to brush on top of scones. Next, add the remainder of milk/egg liquid to the flour mixture, stirring until a soft dough forms.
Knead dough on a lightly floured surface, and pat or roll the dough out to 1/2 inch thickness. Cut into 8 scones and brush with reserved egg/milk liquid.
Bake at 425 degree until lightly browned, about 10-12 minutes. Serve them with butter, clotted cream, if you have it, and lemon curd.
