Sift together dry ingredients and stir in the raisins. Blend the remaining ingredients and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 15 cm circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 5 cm apart on a cookie sheet. Bake at 220ºC for 10 to dozen minutes or till golden. Serve hot with butter and jam or flavoured butter or honey.