Instructions

1. Heat oven to 425 degrees F. Line a baking sheet with foil.
2. 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.
3. In a small bowl, mix together egg and cream. Stir into the flour mixture until dough forms.
4. 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.
5. Brush tops with the glaze and sprinkle with sugar.
6. Bake the biscuits until golden, about 12 minutes.
7. Transfer the baking sheet to a wire rack to cool slightly.
8. Serve warm.

Yield: 10 biscuits

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