In a mixing bowl, add unsalted Anchor Butter, sifted flour, baking soda, self-raising powder, salt, sugar and mix well.
Add Fernleaf milk, vanilla essence and raisins into a mixer turned to low speed. Mix well.
Make large sized doughs and roll to 1.6cm thickness. Using a round cutter of 2.5inch diameter, cut the dough and place it on a baking tray lined with parchment paper. (Slowly fold the excess dough and roll again to continue cutting the dough.
Brush the egg wash over the scone and bake for 15-18 minutes or until golden brown.