Stuffed Scones

Tim Dineen

• 2 cups all purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons chilled unsalted butter
• 1 cup whipping cream
• 1/3 cup raspberry jam

Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Pat to 1/2-inch thickness. Ccut scones into wedges. Cut horizontally halfway through scones; fill with 1 teaspoon jam. Transfer to baking sheet. Bake scones until brown, about 18 minutes. Serve warm.