Cinnamon and Raisin Scones

Yield: 16-18 scones. Sift the flour, salt and cinnamon into a bowl. Rub in the butter finely. Add the sugar and raisins. Add the milk all at once. Mix to a soft, but not sticky, dough with a knife. Turn out onto a lightly floured board. Knead quickly until smooth. Roll out to about 1 cm thickness. Cut into 16 to 18 rounds with a 4 to 5 cm fluted cutter. Transfer to a greased baking tray. Brush the tops with milk. Bake towards the top of a hot oven 230 C / 450 F / Gas 8 for 7 to 10 minutes or until well risen and golden. Cool on a wire rack. Serve fresh with butter or whipped double cream or clotted cream and jam.