Preheat oven to 400 degrees.

Place flour, white sugar and baking powder in mixing bowl and stir.

Add sliced stick of butter to flour mixture and cut in until flour looks like smalls peas.

Now put vanilla, raisins and beaten egg into flour mixture and slowly add milk. Stir until ingredients form dough. You might not need all milk and if dough gets too sticky, just add a bit more flour.

Turn out dough to floured surface and flatten round. Mix brown sugar and cinnamon and sprinkle on dough round.

Fold dough by thirds and turn one quarter and flatten again. Sprinkle remaining cinnamon sugar on flattened dough and fold in thirds again.

Flatten folded dough into another round and cut into pie shaped wedges.

Transfer wedges onto prepared baking sheet and brush with egg wash

Bake in preheated oven for 15 to 20 minutes or until egg wash turns golden brown. Remove from oven and let cool. About 30 minutes.

Once cool, mix icing ingredients until thick and drizzle over scones. This step is entirely optional.

Serve and enjoy.