Preheat oven to 400 degrees. Cut butter up onto small cubes. This is best accomplished when the butter is frozen hard versus just refrigerator cold.
In a bowl mix together all purpose flour, sugar, baking powder, baking soda, butter and raisins.
Mix together with your finger tips until the batter resembles fine breadcrumbs. Create a hole in the center.
In a separate bowl mix together with a wire whisk the egg and milk. Add the egg mixture to the hole created in the breadcrumb mixture. Mix the two together until a soft dough forms. If dough is sticky continue to add flour until the dough is no longer sticky. Form the dough into a round circle and pat flat into an 8-inch circle about 3/4 inches thick.
Sprinkle sugar on top of flattened batter.
Using a glass, cut out the scones and place on cookie sheet lined with parchment paper or lightly greased with Crisco. Bake for 20 minutes until golden brown on top. After cooling store in a Tupperware container with a lid.