Makes 10 biscuits
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cardamom
1/2 cup (1 stick) chilled butter, cut into small pieces
1 large egg
1/4 cup heavy cream or milk
1 large egg, lightly beaten
2 tablespoons granulated sugar
Preheat oven to 425 degrees F. Line a baking sheet with foil.
To prepare biscuits, in a large bowl, mix together the flour, sugar, baking powder and cardamom. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.
In a small bowl, mix together egg and cream. Stir into the flour mixture until dough forms.
On a lightly floured surface, roll out dough to a 20 x 8-inch rectangle. Cut into ten 4-inch squares. Spread 1 tablespoon of raspberry jam across the center of each square to within 1/2 inch of edge. Roll up each square; pinch the seam to seal. Place biscuits, seam-side down., on the prepared baking sheet.
Brush tops with the glaze and sprinkle with sugar.
Bake the biscuits until golden, about 12 minutes. Transfer the baking sheet to a wire rack to cool slightly. Serve warm.