Cut in butter using pastry blender or two knives until mixture resembles coarse meal. Stir in raisins and sugar. Mix in enough milk to form soft but not sticky dough. Turn dough out onto lightly floured surface and knead gently until dough holds together. Arrange rounds on prepared sheet.
Dust tops lightly with flour.
Bake scones until puffed and golden, about 10 minutes. Serve immediately with butter and jam. Turn pancakes when tops are covered with bubbles and edges look dry. Turn only once. Dice onion, green bell pepper and ham.