In a large bowl stir together flour, baking powder and sugar. Cut in butter until the mixture is like coarse meal. Mix raisins evenly through dry ingredients. Add milk and stir until sticky dough forms. Divide dough into 3 equal portions. With floured hands and on a floured surface, pat each into a circle about 0.75 to 3 cm thick. With a sharp knife, cut each dough circle into 6 wedges. Place on ungreased baking sheets. Bake at 190ºC and bake until golden brown and a toothpick inserted in the centre of one comes out clean.

Note: I find that sometimes a little more or a little less milk may be needed, probably related to the moisture content of the flour. Leave space between these since they tend to spread a little while baking.