Preparation time: 20 minutes. Baking time: 20 minutes. Oven temperature: 400 degrees. Yields: 8 scones.

2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
3/4 c. butter
2 eggs
1/3 c. half & half
1/2 c. jam, raspberry, apricot, strawberry or boysenberry

1. Combine flour, baking powder, salt and sugar.

2. Cut in 1/2 cup of the butter until mixture resembles cornmeal. Set aside.

3. Beat the egs and half & half.

4. Make a well in dry ingredinets. Stir in liquid with a fork to make a soft dough (less mixing makes tender scones).

5. Divide dough in half. Pat out each portion on floured board into a 10-inch circle. Place 1 circle on cookie sheet. Spread with 2 tablespoons soft butter. Cover with jam.

6. Top with second circle of dough. With sharp knife, mark into 8 pie-shaped wedges. Do not cut through dough. Spread surface with remaining butter.

7. Bake at 400 degrees for 20 minutes or until golden. Cut into 8 wedges.

TIPS: If you wish, use 1/2 cup raisins or currants in dough. Omit the jam, using only the butter. Sprinkle with cinnamon sugar.