No-fail Western pastry for beginners - raisin scone

Overview

I have been learning baking for several months, and I feel that this British tea snack is delicious and convenient. I recommend it to baking novices~

Materials: High-gluten flour, milk, egg liquid, butter, salt, sugar, yeast, raisins
Wash the raisins and drain them.
Add the butter and salt to the flour, beating in the flour and butter.
After kneading the butter and flour evenly, it will look like coarse corn flour.
Pour the egg liquid, yeast and sugar into the milk and mix well
Pour the milk, egg, and yeast mixture into the butter and flour, mix well, and knead into a dough.
Knead the dough evenly and press it into a flat round cake. Spread half of the raisins on half of the dough.
Fold the pastry in half, roll it into a round shape and flatten it, then spread the remaining raisins on top.
Add raisins for the second time, still fold in half and shape into a round shape.
Place the dough into a bowl, cover with plastic wrap, and refrigerate overnight.
The next morning, the dough will rise slightly.
Flatten the dough and divide it into 8 equal parts. If your hands are sticky, sprinkle some flour on your hands or the counter to prevent them from sticking.
Brush the surface of the dough with egg wash and place it in the middle rack of the preheated oven at 190 degrees for 15 minutes.
Each oven has different temperaments, so you should pay attention to it in the next few minutes. Take it out when you see the dough puffs up and the surface turns golden.