Put all your dry ingredients (except the raisins) into a bowl. Cut your butter into small pieces, add to the bowl, and break the dry ingredients and butter between your fingers, rubbing it between your fingers until you have a consistency like corn meal.
Mix together 2 of the eggs and the milk with a fork, and pour into the bowl that has your dry ingredients. Now mix it all together with a fork. When it's come together, throw some flour on your counter, and pour out the dough. Sprinkle some flour on top of the dough, and cover your hands with flour, and knead the dough about 15 times. Roll (or press out with your hands) the dough to about ½ inch thick, and with a knife, cut 6 equal size pieces. Transfer these to an ungreased cookie sheet, and prick a few holes into the top of each with a fork.
Quickly beat the egg white from your extra egg, and with either a pastry brush or your fingers brush the tops and sides of each. Pop it in the oven for around 12 - 15 minutes. The scones will be done when they're a lovely golden brown, and you can stick a sharp knife into the middle of them and it comes out without any dough sticking to it.
Serve with butter, jam, nutella, or clotted cream!