Recipe - Orange Scones With Raspberry Filling

3 One fourth cup Flour
One fourth cup Sugar
4 teaspoon Baking powder
One half teaspoon Salt
6 tablespoon Butter or margarine
3 Eggs, beaten
One half cup Whipping cream
1 tablespoon Grated orange peel
3 tablespoon Raspberry preserves

Icing sugar

Yield: 16 scones Preparation time: 20 minutes Baking: 14 minutes Heat oven
to 425 degrees F.

Mix flour, sugar, baking powder and salt; cut in 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 in half. Roll out each half into a
12x6inch rectangle. Spread 1 rectangle with preserves. Top with remaining
rectangle. Cut into 8 (3inch) squares; cut each in half diagonally. Place
on lightly greased cookie sheet. Bake 12 to 14 minutes or until lightly
browned. Sprinkle with icing sugar.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini