Preheat oven to 425 degrees.
Prepare baking sheet using parchment paper, a silpat or butter.

1. Soak the raisins or currants in the brandy for 24 hours, then strain. (Reserve the brandy for another use if you like.)
2. Combine the flour, sugar, baking powder and salt in a spacious bowl.

3. Cut in the cold butter quickly with your fingers or a pastry blender until the mixture is crumbly, with pea-sized pieces of butter remaining.
4. Stir in the drained raisins

5. Whisk together the milk and one egg until well blended.
6. Add the milk mixture to the dry ingredients. Stir until just blended, but still lumpy.Note: The dough should be soft and pliable. If too sticky, add a small amount of flour and work it in quickly. If too dry, add a tablespoon or two of milk. Do not overwork the dough or the scones become heavy rather than flaky.

7. Turn the dough onto a clean, lightly floured surface.
8. Pat the dough gently into a circle ¾-inch thick.
9. Using a sharp knife, cut the dough into 8 wedge-shaped scones.
10. Place the scones on the prepared baking sheets.Note: If the dough has softened from overwork, place the scones in the refrigerator for 30 minutes, then proceed.
11. Brush lightly with the remaining egg and sprinkle with the Demerara sugar.

12. Place on the middle rack of your oven and bake 12–15 minutes or until lightly golden.
13. Remove from the oven and cool.
14. Serve promptly.