Glazed Raspberry Heart Scones

• 2 cups all purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
• 1 cup plus 3 tablespoons whipping cream
• 1/3 cup (about) raspberry jam (do not use seedless)
• 1/2 cup powdered sugar
• 1/4 teaspoon rose water (optional)

1. Preheat oven to 400F.
2. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl.
3. Add butter; rub in with fingertips until mixture resembles fine meal.
4. Gradually add 1 cup cream, mixing until dough comes together.
5. Turn dough out onto sheet of foil; pat to 1/2-inch thickness.
6. Using 3-inch heart-shaped or round cookie cutter, cut out scones.
7. Gather scraps; pat to 1/2-inch thickness and cut out additional scones.
8. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges).
9. Transfer to baking sheet.
10. Bake scones until brown, about 18 minutes.
11. Transfer to rack; cool scones until slightly warm.
12. Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend.
13. Spread glaze over scones.
14. Serve slightly warm or at room temperature.

flour, sugar, baking powder, salt, butter, whipping cream, raspberry, powdered sugar, water

Taken from www.epicurious.com/recipes/food/views/glazed-raspberry-heart-scones-231579 (may not work)