Sift flour, sugar, baking powder and salt into a medium mixing bowl. Use a pastry blender, or two knives, to cut in unsalted butter until the mixture resembles coarse crumbs. Stir in raisins. Make a well in the center of the mixture. Mix egg with buttermilk in a small bowl; pour egg mixture into the well. Blend with a wooden spoon, then place the sticky dough on a well floured board.

Before going any farther, preheat oven to 375 degrees fahrenheit. Now, liberally flour the top of the dough, and flatten out the dough to about 1/2 inch thickness. Now fold the dough, by taking the far edge of the dough and bring it down to the bottom edge, turn the dough 90 degrees, and repeat. Continue to do this until dough is firm and only lightly sticky. Do not, whatever you do, continualy pound the dough by kneeding. What you want is a layering of your dough, making it flakier and tender.

Cut the dough into 3-inch pieces, traditional triangle or a cookie cutter shape will work well. I use a 'Card Club' shape to bring them to game day and it works relativly well. Place the scones 1/2 inch apart on a baking sheet. With a pastry brush, coat the top of the scone with buttermilk. Bake the scones in the preheated oven for 17-20 minutes. Serve warm, or chilled with jelly.