Scones

8 large scones (each can be cut into 4-6 wedges)

3 1/4 cups all-purpose flour
3/4 cup butter or margarine
6 tablespoons sugar
2 eggs, slightly beaten
3 3/4 teaspoons baking powder
1 cup buttermilk
3/4 teaspoon baking soda
1 can Solo or 1 jar Baker Raspberry or any other Fruit filling
3/4 teaspoon salt

Preheat oven to 425° F. Spray two baking sheets with non-stick baking spray and set aside.

Combine flour, sugar, baking powder, baking soda and salt in large bowl. With a pastry blender or two forks, cut in butter until mixture is the consistency of cornmeal. Add eggs and buttermilk. Stir until dough forms a ball. Turn out onto lightly floured board and knead just until smooth, adding more flour if needed. Dough will be soft and slightly sticky.

Divide dough into twelve equal pieces. Pat each piece into a circle 1/4-inch thick. Place six circles on the prepared baking sheets. Spread with raspberry filling to within 1/2-inch of edge. Brush edges with water. Cover with remaining circles, pressing edges together tightly to seal.

Bake 12 to 14 minutes or until lightly browned. Cut each scone into wedges and serve warm.

If reheating, use a conventional oven at 325° F for about 10 minutes so that the crispy crust is retained. Reheating in the microwave is not recommended.