Easy Scones with Double Devon Cream Topping

Yield:16

1 cup butter (1/2 pound)

1/2 cup sugar + 1/4 cup for spinkling on top
3 eggs
3 cups flour
1 tbsp. baking powder
1/4 tsp. salt
3/4 cup raisins (optional)
1/2 cup whipping cream or milk  -  + a 1/8 cup for brushing on the top of the scone before going into the oven
6-8 tbsp. + cold water

Cream butter and sugar until well mixed and the butter has softened. Add eggs one at a time. Beat until light and fluffy.
In another bowl mix together flour, baking powder and salt. Mix again well .

Add creamed butter/egg mixture to the dry mixture. Add whipping cream and cold water.
Fold wet into dry until the mixture almost comes together. Be careful at this point not to over mix.
If the the mixture is too dry add cold water, 2 tbsp. at a time.

Fold out onto a flat surface and roll out to 1 - 1 1/2 inch thick (this can be done with your hands if you don't have a rolling pin).
Cut into rounds.
Brush the top of each scone with whipping cream and sprinkle with sugar.

Bake at 375 degrees for 25-30 minutes until golden brown.
Split open after baked and cover with Devon Cream and jam.  Yummy!