Yield: 16 scones

3 1/4 cups all-purpose flour
1/4 cup granulated 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
Confectioners' sugar

Heat oven to 425 degrees F.

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 in half. Roll out each half into a 12 x 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 confectioners' sugar.