Blueberry Cream Scones with Raspberry Jam

Preheat the oven to 350ºF. Prepare a sheet pan with parchment or a Silpat.

In a mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.

Cut up the butter into small pieces. Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

In a separate smaller bowl, beat together the egg and the cream until well combined.

Make a well in the middle of the dry ingredients in the bowl. Pour the wet ingredients into the well. Using a spatula, gently fold the dry ingredients into the wet ingredients. Continue folding the dough until it holds together.

Transfer the scone dough to a floured surface and gently work the dough into a disc shape. Note: If adding blueberries, this is the time when you gently work them into the dough, taking care not to burst them.

Flour a sharp knife and slice through the dough horizontally. Gently fold the top over. Spread the raspberry jam over the top of the bottom layer. Gently place the top back on the scones.

Flour the knife again and slice the disc into 6 triangles. Place the blueberry scones on the prepared sheet pan. Brush the tops of the scones with the cream and sprinkle with a thin layer of granulated sugar. Bake the scones at 350ºF for 18-20 minutes or until golden on top.