Title: Orange scones with raspberry filling
 Categories: Desserts, Breads
      Yield: 6 Servings
 
  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 12x6-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.