The most crumbliest scones

 

Ingredients:

6 oz. unsalted butter (cold)

3 1/2 cup self-raising flour (sifted)

2 tsp. baking powder (sifted)

2 tsp. caster sugar

1 pinch salt

2 large eggs

4 tbsp. milk

4 oz. dried raisins

Egg wash: (mix in a small bowl and set aside)

2 egg yolks

1/4 tsp. sweetened condensed milk

1/4 tsp. corn oil

Methods:

1. In a mixing bowl, add butter, flour, baking powder, caster sugar and salt.  Make a well in the middle of the mixture, add eggs and milk.  Stir with a spatula.  Add raisins to the mixture.  Add tiny splash of milk, if needed, until you have a soft, dry dough.  Move it around as little as possible to get it looking like a scruffy mass - at this point you are done.  Sprinkle over some flour over the dough, cover the bowl with a cling wrap and pop it into the fridge for 15 minutes.
2. Roll the dough out onto a lightly floured surface until about 1" thick.  With a 2" cutter, cut out circles from the dough and place them upside down on a baking sheet. (they will rise better that way).
3. Brush the top of the scones with egg wash twice and bake in a preheated oven of 200 degree Celsius for 18 minutes, or until risen and golden.

I adapted this recipe from 'rasamalaysia.com' with a slight adjustment to suit my baking preference.