Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).

Mix your flour, baking powder, butter, and sugar together in a bowl until it crumbles.

Whisk buttermilk and eggs together in another bowl.

Combine the buttermilk mixture into the flour mixture.

Mix well until you get a smooth dough.

Stir in your raisins (if desired) and let the dough rest for 30 minutes.

After the 30 minutes, roll it out to a height of 2.5 cm.

Cut it into sizes of your preference. Use a cutter for an even result.

Let everything rise for another 20 minutes.

Brush the tops with egg and put them in the oven.

Bake them for 10-12 minutes (until golden).

The Royal Family’s pastry chef recommends these scones be enjoyed with jam and clotted cream (an English cream product with an impressive 55-60% fat content. It is yellowish and thick, made by slow-cooking (6-8 hours) heavy cream in the oven at 80 degrees Celsius (176 degrees Fahrenheit)).