Heat oven to 220°C. Sift together flour, 1/4 cup sugar, baking powder and salt into a large bowl.
Using fingertips or a pastry blender, rub or cut butter into flour mixture to form coarse crumbs.
Add raisins. Whisk together milk and one egg. Make a well in the flour mixture; pour in milk mixture. Using a fork, stir just until a soft, moist dough is formed.
Turn dough onto a lightly floured surface; gently knead once or twice to incorporate loose pieces of dough. Be sure not to over-knead. Pat dough to 1 1/2-inch thickness.
Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out about 6 rounds recombining the scraps as needed.
Place rounds on a lightly buttered baking sheet. Brush the tops with additional beaten egg and sprinkle with additional sugar.
Bake until golden brown - about 14 to 17 minutes - rotating pan halfway through baking for more even browning. Serve with warm Kerrygold Salted Butter and your favourite jam!
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