• 1 1/4 cups All-purpose flour
• 1/3 cup Granulated sugar
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt
• 1/2 cup Butter
• 1 cup Rolled oats — quick-cooking
• 1/4 cup Raisins
• 1 Egg
• 1/3 cup Milk
• 1 tablespoon Butter — melted
• 3 ounces Cream cheese — softened
• 1 cup Heavy cream
• 1 teaspoon Powdered sugar
• 1 pinch Salt
• Raspberry jam

Preheat oven to 375 degrees. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs.

Mix in the oats and raisins. Mix together the egg and milk; slowly add to the dry ingredients, stirring just until moistened.

Turn the dough out onto a floured surface and knead gently 5 or 6 times.

Roll to a 1/2-inch thick circle. Place on an ungreased baking sheet. Cut into wedges and brush with the melted butter.

Bake for 15 minutes, or until golden brown.

Meanwhile, in a small bowl, beat the cream cheese, cream, powdered sugar and salt together until thick. Serve the scones warm with a dollop of “clotted” cream and raspberry jam.