Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1 tablespoon of ground cinnamon.

Add 1/2 cup of cold unsalted butter, cubed, into the flour mixture and cut until it resembles coarse crumbs.

In a separate bowl, whisk together 3/4 cup of whole milk, 1 large egg, and 1 teaspoon of vanilla extract.

Pour the wet ingredients into the dry mixture and gently stir until just combined.

If using, fold in 1 cup of raisins or currants into the dough.

Turn the dough out onto a floured surface and knead gently, then press into a circle about 1 inch thick.

Cut the dough into wedges or use a round cutter for individual scones.

Brush the tops with a bit of milk and sprinkle extra sugar if desired.

Bake for 15-20 minutes or until golden brown.

Cool on the baking sheet for about 5 minutes, then transfer to a wire rack.