Preheat the oven to 220ºC or 200ºC Convection. Lightly grease 2 sheet pans.
Place the flour, baking powder and sugar in a large bowl. Add the butter and rub it into the flour with your fingers until the mixture resembles fine breadcrumbs.
Put the beaten eggs into a measuring jug and add milk until the total is 300 Ml. Stir the liquid into the flour and mix to a soft sticky dough. You may not need all of the liquid.
Turn the dough out onto a lightly floured surface. Knead lighty. Work in the golden raisins if using as you knead. Roll out to a rectangle 3/4 inch thick.
Using a 2 inch fluted or round cutter cut out the scones and place on the prepared sheet pans, rerolling any remaining dough to cut more. (Note: When cutting scones do not twist the cutter. Go straight down and up). BRush the tops with either remaining milk/egg mixture or a simple egg wash.
Bake for 12-15 minutes or until well risen and a pale golden brown on top. Cool on a wire rack.
When cool glaze the scones with the lemon glaze mixture