Mix 2 cups flour, 2 tsp baking powder, .5 tsp baking soda, scant .75 tsp salt, .25 cup sugar, 2.5 tbsp buttermilk powder if available.
Cut in gently with fingers 5 tbsp butter
Add 1 cup raisins
Add 1 beaten egg, .6 cup water (or buttermilk or milk if you have no buttermilk powder)
Mix with a fork, gather till it no longer crumbles, pat out flat, divide into about eight scones, dab with milk (so that they will brown)
Lightly grease a baking tray
Bake at 350 for 15 minutes or a bit more until lightly browned
When cool, slice
Faux Devonshire Cream:
Fold 2oz whipped Mexican cream (or whipped cream) into 4oz of mascarpone (or cream cheese) and add 1 tbsp sugar (or a bit more)
Or mix 6 oz whipped cream cheese (or a softened block), .5 cup sour cream, 1 tbsp sugar or more.
Put a generous coating of jam (e.g., apricot-pineapple) on the scone, then add a blob of cream