British Scones

I tasted the British scones in England and in Ireland and they were sooooo gooooood. I could eat bunches. They are normally served with clotted cream, which is a dangerous but wonderful ingredient. Clotted cream is impossible to get fetch of in Sweden. These scones have nothing to do with the classical scones people bake in Sweden. Those are more "American kind" and mostly suitable for savoury purposes. I actually have never got fetch of the original British scones recipe, but this is as near as it gets so far.
I tried to make clotted cream but it turned into a weird thing, so I will not publish the recipe this time. But I do not give up. To remember for my next time I try is the following. Try to only pick up the thick part from the top without getting any fluid cream in it. It is difficult to remove the fluid parts afterwards.

7-1-2012

Ingredients
2,5dl (5dl) flour
1/2tbs (1tbs) sugar
1/2tsp (1tsp) baking powder
1/8tsp (1/4tsp) bicarbonate
1/4tsp (1/2tsp) salt
50gr (100gr) butter directly from the fridge
1/2 (1) egg
1/2dl (1dl) sour milk (filmjölk)
1/2dl (1dl) raisins
For decoration:
1tbs icing sugar
1tbs cream
1/2 egg

Instructions
Turn on the oven to 250degrees Celcius. Mix dry ingredients. Cut butter in small pieces and mix it with the dry ingredients. Mix egg and sour milk and add to the mixture above.
Roll the mixture to 1,5 cm thick and cut out round pieces in wished dimention. The typical dimention would be around 3cm diameter.
Mix the remaining egg part with some cream and 1 tablespoon icing sugar. Brush the mixture onto the top of the scones.
Put them on a baking tray and bake for approximately 10 minutes. Eat warm for best result with clotted cream if you manage do do any.