Lingkan Reang
Preheat oven to 220°C (425°F). Mix egg and milk, chill.
Combine flour, sugar, baking powder, and salt, mix in cold butter to form crumbs.
Add raisins (optional) and wet ingredients to form a crumbly dough.
Fold dough gently on a work surface until manageable, then cut into scone shapes.
Brush scones with egg-milk mix, sprinkle sugar, and bake for 14-17 minutes.
Make clotted cream by reducing cream and butter on low heat, then chill overnight.
Prepare mixed berry jam by cooking berries with pectin sugar and lemon juice, then store in a jar.
Put the jam between the scones and serve.