| • | Preheat the oven to 375 degree F.
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| • | Butter and flour the large cookie sheet.
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| • | Combine the dry aside ingredients in a large bowl.
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| • | Add the butter to it.
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| • | Add milk, eggs, yolk, raisins to it and mix until completely incorporated.
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| • | Now turn the dough aside onto the lightly floured surface and push it into thick rounds with floured 3-inch circle cookie cutter.
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| • | Gather scraps and reform into one inch thick rounds and shift the rounds to cooked baking sheet, spacing equally.
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| • | Brush the English Scones with glaze.
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| • | Place it into the Refrigerator for about 15 minutes.
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| • | Bake it until golden brownish for about 25 minutes.
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