Glazed Rasberry Scones

2 cups all purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
5 tbsp chilled, unsalted butter sliced in 1 cm thick pieces
1 cup + 3 tbsp whipping cream
1/3 cup raspberry jam (with seeds)
1/2 cup powdered sugar

Preheat oven to 400F.
Mix flour, sugar, baking powder, and salt in large bowl.
Add butter one slice at a time and rub into mix (should resemble fine meal).
Add 1 cup cream gradually until dough comes together mixing with butter knife.
Flatten dough onto sheet of aluminum foil to 1/2" thickness.
Using favorite cookier cutter, cut out shapes in dough.
Flour butter knife and cut a slice into the shapes (halfway through thickness).
Fill opening with 1 spoonful of raspberry jam (jam shows at edge).
Bake until brown (~ 18 min).
Transfer to cooling rack.
Mix powdered sugar with 3 tbsp cream.
Spread glaze on slightly warm scones.  Serve while slightly warm.