Orange Scones with Raspberry Filling

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

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.

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