Preheat oven to 375 degrees. Mix the Pamela’s mix, baking powder, and sugar together. Cut in the butter, using a knife and fork, making sure the butter is still cold. It’ll form small pea-sized balls. Add milk, cream, and eggs, stirring briskly until all incorporated. Add the raisins.
Drop by large spoonfuls on an ungreased baking sheet. Makes 9 good-sized scones.
Bake for 14-17 minutes, checking at 14 because you DON’T want the bottoms of the scones to burn.
Serve with jam and crème fraiche or your favorite cheese.
