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Glazed Raspberry Heart Scones

['2 cups all purpose flour', '1/3 cup sugar', '2 teaspoons baking powder', '1/2 teaspoon salt', '5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces', '1 cup plus 3 tablespoons whipping cream', '1/3 cup (about) raspberry jam (do not use seedless)', '1/2 cup powdered sugar', '1/4 teaspoon rose water (optional)']

Preheat oven to 400°F. Mix flour, sugar, baking powder, and 1/2 teaspoon salt in large bowl. Add butter; rub in with fingertips until mixture resembles fine meal. Gradually add 1 cup cream, mixing until dough comes together. Turn dough out onto sheet of foil; pat to 1/2-inch thickness. Using 3-inch heart-shaped or round cookie cutter, cut out scones. Gather scraps; pat to 1/2-inch thickness and cut out additional scones. Using floured knife, start at point of each heart and cut horizontally halfway through scones; fill with 1 generous teaspoon jam (jam will show at edges). Transfer to baking sheet. Bake scones until brown, about 18 minutes. Transfer to rack; cool scones until slightly warm.
Meanwhile, mix powdered sugar, remaining 3 tablespoons cream, and rose water in bowl to blend. Spread glaze over scones. Serve slightly warm or at room temperature.

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