Preheat oven 425 degrees.
Sift flour, baking powder, sugar and salt into a large bowl.
Work margarine and shortening into flour with fingers until it resembles coarse meal.
Combine beaten eggs and milk in separate bowl.
Stir the eggs and milk mixture into the flour mixture until it just comes together.
Fold in the raisins.
Roll the dough out on a lightly floured surface to about 1/2 inch thickness.
Cut out 40 scones with 2 inch round cutter and transfer to lightly greased baking sheet.
Bake scones for 12-15 minutes or until light brown.
Serve while warm. Optional accompaniments Devonshire cream or butter and jam.
