Sift together the strong wheat flour, baking powder, and salt.

Add fresh cream and honey to the sifted dry ingredients.

Knead the mixture into a single dough ball.

Divide the dough into two portions and place each on a lightly floured wrap.

Wrap each portion and refrigerate for 24 hours.

Roll out the dough to a thickness of 2cm.

For one portion, leave it plain; for the other, fold in raisins and shape.

Cut the dough into desired shapes.

Brush the top of each scone with egg wash.

Bake in a preheated oven at 200°C for 20 minutes.

Cool the scones on a wire rack after baking.