Blackberry cream scones

Ingredients:

2 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon salt
4 tablespoons butter
2 eggs, beaten, reserve 1 tablespoon of egg white for brushing
1/3 cup whipping cream
1 (16 ounce) can blackberries, well drained
2 teaspoons coarse sugar

Preparation:

In a large bowl, stir together flour, baking powder, sugar and salt until thoroughly blended.
Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in eggs and cream to make stiff dough.
Turn out on a lightly floured board and knead lightly until dough sticks together. Divide dough into four parts.
Roll each part out to make a circle about 6 inches in diameter and about 1/4 inch thick.
Arrange 2 circles on an ungreased baking sheet about 1 inch apart.
Spoon 1/2 the berries on each circle leaving about 1 inch all the way around.
Cover with the remaining two circles and pinch around the edges to seal in the berries.
Score the top of each round into quarters with a knife.
Brush with the reserved egg white and sprinkle with coarse sugar.
Bake at 400 degrees F for 20 minutes or until golden brown. Serve warm.