These are a little sweet without being too sweet. I make them almost every weekend now and have them for breakfast for a few days. They also work for a sweet bit of dessert without overloading on sugar. They're quick, easy, and tasty. I always add the raisins, but you can leave them out if you want.
Preheat the oven to 350°F.
In a large bowl, combine the flour, sugar, and baking powder. Cut in the butter with a dough blender or knives until it resembles fine breadcrumbs or sand. Fold in the raisins.
Make a well in the center and add the beaten egg and milk. Bring the mixture together with a spoon just enough to get everything wet and clumping together.
Dust a surface with flour and roll out the dough to 1" thick. Cut into scones using a 2" round cookie cutter. Place on a cookie sheet about 1" apart. Brush the tops with the beaten egg yolk.
Bake for about 15-20 minutes. Cool on a wire rack.
This is based on a recipe published in several places reportedly as the (British) queen's favorite scones, though you'll find several competing recipes for that title. I'm presenting the ingredients and method that have worked for me.
You can leave out the raisins or replace them with another dried fruit such as dried blueberries. If you replace them with fresh fruit, wait until after you have mixed in the liquid to gently fold in the fresh fruit so it doesn't get mashed.