This recipe is inspired by the setting of Trinity College in Dublin, where Connell and Marianne's lives intersect in academia. The scones reflect a traditional Irish touch, reminiscent of the breakfasts Connell might have had during his student days.
Preheat oven to 400°F (200°C).
In a bowl, mix flour, sugar, salt, and baking powder.
Cut in butter until the mixture resembles coarse crumbs.
Stir in milk and egg until just combined.
Fold in raisins if using.
Turn dough onto a floured surface and knead lightly.
Roll out to about 1-inch thickness and cut into rounds.
Place on a baking sheet and bake for 12-15 minutes until golden.