I lived in Middlebury, CT when I created this award winning scone recipe

Scale

1-1/2 cups all-purpose flour

1/2 cup whole wheat flour

2 Tbsp. sugar

1 Tbsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1 tsp. grated orange peel

1/4 cup butter or margarine

2/3 cup half-and-half

1 egg

1/3 cup raspberry or strawberry preserves

1 tsp. sugar

Spread and Garnish

1 (3-oz.) package cream cheese, softened

16 fresh raspberries or strawberries, if desired

1 tsp. grated orange peel, if desired

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Heat oven to 425ºF. Lightly grease cookie sheet.
In large bowl, combine flours, 2 Tbsp. sugar, baking powder, salt, cinnamon and 1 tsp. orange peel; mix well. Using fork or pastry blender, cut in butter until mixture resembles coarse crumbs.
In small bowl, combine half-and-half and egg; blend well. Add to flour mixture. Stir just until dry ingredients are moistened.
Turn dough out onto well-floured surface; knead lightly 4 times. Divide in half; pat each half into 8” circle.
Place 1 circle on greased cookie sheet; spread preserves to within 1” of edge.
Place remaining circle over preserves; pinch edges to seal.
Sprinkle top with 1 tsp. sugar.
Cut into 8 wedges; do not separate.
Bake 15-18 minutes or until edges are golden.
Cut through scones. Serve warm with cream cheese; garnish with berries and 1 tsp. orange peel.