Soak raisins in warm water for 30 minutes to soften them.

Drain the raisins and pat them dry with a kitchen towel.

Dissolve instant coffee in hot water and mix it with cold milk and egg.

Sift flour and baking powder into a bowl, then add sugar and salt.

Mix the dry ingredients evenly using a whisk.

Add cold butter cut into 1cm cubes to the dry mixture.

Use a scraper to chop and mix the butter into the dry ingredients until it resembles pea-sized crumbs.

Create a well in the center of the dry mixture and pour in the liquid ingredients.

Add the soaked raisins and gently knead the dough until it comes together.

Refrigerate the dough for 1 hour to rest.

Cut the dough in half and stack the pieces together.

Roll the dough to a thickness of 2cm and cut out shapes using a 6cm cookie cutter.

Brush the tops of the scones with egg wash.