Raspberry-Filled Orange Scones

Yield: 16 scones

Ingredients

• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons butter
• 3 eggs, beaten
• 1/2 cup whipping cream
• 1 tablespoon grated orange peel
• 3 tablespoons raspberry preserves
• Confectioners' sugar

Instructions

1. Heat oven to 425 degrees F.
2. Mix flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse crumbs.
3. Beat eggs, cream and orange peel. Add to flour mixture, mixing just until moistened.
4. Shape dough into a ball. Knead 10 times on lightly floured surface. Divide in half. Roll out each half into a 12 x 6-inch rectangle. Spread 1 rectangle with preserves. Top with remaining rectangle. Cut into 8 (3 inch) squares; cut each in half diagonally.
5. Place on lightly greased cookie sheet.
6. Bake for 12 to 14 minutes or until lightly browned.
7. Sprinkle with confectioners' sugar.