2 cups all-purpose flour (from fairhaven cooperative) 1 1/2 tbsp baking powder 1/2 tsp salt 5-6 tbsp unsalted butter, cold, broken into pieces 1/4 cup farmer's market honey 3/4 to 1 cup heavy cream or milk 1/2 tsp each, vanilla and almond extract 1/4 to 1/2 cup jam, jelly, preserves, or fruit spread Combine flour, baking powder and salt Using your fingers, mash in butter gently, until your shoulders are relaxed and the mixture has small lumps Add honey, 3/4 cup liquid, and extracts Mix gently just until combined; add more cream or milk until mixture is all moistened Take care not to overmix, just enough, no more Line a baking sheet with parchment paper and sprinkle with flour Using floured hands, gently shape dough into a wide rectangle, about 7" by 12" Spread jam down the center; fold up side to make a narrow pocket, dough barely touching in center Bake at 375 degrees for 15-30 minutes, until center is no longer mushy Let rest for 10-15 minutes before serving