Ingredients: 1 3/4 cup white flour 1/2 teaspoon salt 2 eggs, beaten, each in a separate bowl 1/3 cup butter 3 tablespoons confection sugar 2 1/2 teaspoons baking powder 4 tablespoons light cream 1/2 cup Lingonberry Jam Clotted Cream Additional Lingonberry Jam Directions: Preheat oven to 400F. Cut butter into flour, sugar, baking powder and salt until mixed. Stir in 1 beaten egg, 1/2 cup lingonberry jam and light cream until doughy. Turn dough onto lightly floured board and knead 6-8 times. Roll to a uniform 1/2 inch thick. Cut dough into 2+ inch circles with floured cutter. Place on ungreased cookie sheet and brush with second beaten egg. Bake 10 to 12 minutes until golden brown. Remove from cookie sheet and let cool, Serve topped with lingonberry jam and a heaping gob of clotted cream. Makes 10 scones.