If using, soak the raisins or sultanas in hot water for 20 to 30 minutes. Drain well before adding to the recipe.

Mix the flour, baking powder, pinch of salt, and sugar together in a large mixing bowl.

Add the butter and work it into the dry ingredients with your hands until crumbly.

In a separate small mixing bowl, whisk two eggs and the buttermilk together until smooth.

Pour the egg mixture into the butter and flour. Stir gently to combine. Add the raisins if using, and fold them in.

Gently knead the dough by hand just until smooth. Stop when the dough comes together.

Remove the dough from the bowl onto a counter lightly dusted with flour. Flatten it to 1 inch thickness and cover to rest in the refrigerator for 30 to 45 minutes.

Remove the dough from the refrigerator and cut to desired shape using a round biscuit cutter.

Place the scones onto a baking sheet greased or lined with parchment paper, leaving space between each scone.

Chill for an additional 20 minutes, covered.

Preheat the oven to 400°F (205°C) and whisk the third egg to egg wash the tops.

Bake for around 12 to 15 minutes until light golden brown.

Cool on a wire rack for at least 10 minutes before serving.