Raspberry Thumbprint Scones

0 Preheat oven to 400F.
1 Place silpat over a large cookie sheet, or leave ungreased.
2 Sift the dry ingredients together.
3 Add sugar.
4 Grate the cold butter into the flour mixture.  You can also rub it in with your fingers but I find grating it gives a tenderer crumb.
5 Mix in the butter well until it looks like small pebbles or peas.
6 Add the cream and knead very gently just until dough holds together.
7 Pat out and cut into rounds.  I use a can with the ends cut off for this - it is the perfect size for a generously sized scone.
8 Allow to stand for 15 - 20 minutes. If the kitchen is hot place the scones in the refrigerator during this time.
9 Press centers down gently with a spoon to make a depressed area to hold the jam.
16 Brush with the melted butter.
10 Sprinkle with a little sugar.
11 Bake for 10 minutes.
12 Remove from oven, press the centers back down a little and add the raspberry.
13 Bake for 5 more minutes, or until done.
14 Allow to cool slightly..
15 Dust with confectioner's sugar if desired.