Pre-heat the oven to 180°C.
Mix the flour and salt together and rub in the butter.
Mix in the sugar, then the milk until the dough is soft. Add the raisins.
Turn on to a floured board and knead very lightly.
Make a round roughly 2cm thick.
Using a scone cutter (about 5cm) cut into round and place on a lightly greased bakin sheet.
Lightly knead together the rest of the dough and continue cutting more scone to us up all the dough.
Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
Cool on a wire rack and serve with butter and raspberry jam.