3 1/4 c  Flour
1/4 c  Sugar
4 ts Baking powder
1/2 ts Salt
6 tb Butter or margarine
3    Eggs, beaten
1/2 c  Whipping cream
1 tb Grated orange peel
3 tb 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
12×6-inch rectangle. Spread 1 rectangle with preserves. Top with remaining
rectangle. Cut into 8 (3-inch) 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.