Preheat oven to 425 degrees.
Grease a cookie sheet or use parchment paper.
Combine dry ingredients in a large mixing bowl.
Work the butter into dry ingredients using a pastry blender until butter is the size of small peas. The food processor also works well for this.
Add remaining ingredients, mixing until they are just moistened.
Turn the dough onto a lightly floured surface and gather into a ball.
Pat into a circle 3/4 inch thick; cut into 8 wedges. Place on cookie sheet.
Sprinkle with sugar.
Bake 12 minutes or until golden brown.
For clotted cream, beat together all ingredients until well blended and refrigerate until ready to use. Serve with scones.