Orange Scones with Raspberry Filling
3 1/4 cup flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter or margarine
3 eggs, beaten
1/2 cup whipping cream
1 tablespoon grated orange peel
3 tablespoons raspberry preserves
Mix flour, sugar, baking powder and salt. Cut in butter or margarine until mixture resembles coarse crumbs. Beat eggs, cream and orange peel. Add to flour mixture, mixing just until moistened. Shape dough into a ball. Knead 10 times on lightly floured surface. Divide into 2 pieces.
Roll out each piece into a 12 x 6-inch rectangle. Spread 1 rectangle with preserves. Top with remaining rectangle. Cut into 8 pieces 3-inches square and cut each in half diagonally. Place on lightly greased cookie sheet. Bake 12 to 14 minutes or until lightly browned. Sprinkle with icing sugar.