Preheat the oven to 425F. Combine the flour, sugar, baking powder, and salt in a large bowl.
Mix well. Cut the butter into the flour mixture with a pastry
blender until the mixture resembles coarse cornmeal. Add the eggs, milk and raisins.
Stir quickly with a fork until the dough leaves the sides of the bowl and forms a ball. Spoon onto a non greased cookie sheet to form the desired number of scones. Leave at least 1" between the scones.
Bake until golden (about 12-15 minutes). Remove to a wire rack, and brush immediately with honey. Serve at once with butter, jam and
whipped
cream.
