1/2 cup (1 stick) chilled butter, cut into small pieces
1 large egg
1/4 cup heavy cream or milk
1 large egg, lightly beaten
2 tablespoons granulated sugar
Heat oven to 425 degrees F. Line a baking sheet with foil.
To prepare biscuits, in a large bowl, mix together the flour, sugar, baking
powder and cardamom. Using a pastry blender or 2 knives, cut butter into flour
mixture until coarse crumbs form.
In a small bowl, mix together egg and cream. Stir into the flour mixture
until dough forms.
On a lightly floured surface, roll out dough to a 20 x 8-inch rectangle.
Cut into ten 4-inch squares. Spread 1 tablespoon of raspberry jam across the
center of each square to within 1/2 inch of edge. Roll up each square; pinch
the seam to seal. Place biscuits, seam-side down. on the prepared baking sheet.
Brush tops with the glaze and sprinkle with sugar.
Bake the biscuits until golden, about 12 minutes.
Transfer the baking sheet to a wire rack to cool slightly.