Sift flour, baking powder, sugar and salt together.
Cut or blend in shortening. Add raisins.
Put egg in cup and beat with a fork. Fill with milk and beat a little more. Add to flour mixture bit by bit. Add enough milk to make a soft dough. You may or may not use all the egg/milk mixture.
Divide into two pieces and flatten each to about 1-inch thickness. Cut each into 4 wedge-shaped pieces.
Bake 15 minutes at 450 degrees.
While still hot, split nearly through and spread with butter and about 1 tablespoon raspberry jam. Makes 8 scones.