Preheat the oven to 375F.

In a bowl of a stand mixer fitted with a paddle attachment, mix together the flour, baking powder, and salt until combined. Add the butter and mix on medium speed until you get hazelnut size pieces of butter worked into the dries.

Add the raisins and mix just to combine. Add the extract and egg and mix just until combined and it holds together when pressed. If not, add a few drops of milk to hydrate the dough.

Roughly shape the dough into balls and place on a parchment lined baking sheet.

Top each rock cake with raw turbinado sugar (this part is optional). Bake for 15 minutes or until golden brown.