Preheat your oven to 400 degrees Fahrenheit. This temperature is ideal for achieving golden-brown scones with a tender interior. Make sure your oven rack is positioned in the center for even baking.

In a large mixing bowl, combine the all-purpose flour, sugar, and baking powder together. Mix these dry ingredients thoroughly to ensure the leavening agent is evenly distributed throughout. This creates a uniform base for your scones.

Add the chilled butter pieces to the dry ingredients. Using a pastry blender or your fingertips, work the butter into the flour until the mixture resembles fine crumbs. This crucial step creates the tender, flaky texture that makes these scones so desirable. Take your time and be gentle.

Gradually pour in the 1 cup of whipping cream, mixing gently just until the dough comes together. The dough will appear somewhat shaggy, and this is exactly what you want. Do not overmix, as excessive handling will result in tough, dense scones rather than the tender crumb you're aiming for.

Turn the dough out onto foil and pat it to approximately 1/2 inch thick. The thickness is important for even baking and for creating the proper jam pocket. Use a gentle touch and aim for consistency across the entire surface.

With a 3-inch round or heart-shaped cookie cutter, cut out scones from the dough. Gather the scraps and reshape them to 1/2 inch thickness, then cut additional scones. Use as much of the dough as possible without reshaping it more than necessary, as excess handling can toughen the dough.

With a floured knife, carefully cut each scone horizontally to create a pocket for the jam. If you used a heart-shaped cutter, start at the bottom point of the heart. You're creating a little pocket that goes into the scone but doesn't cut it completely in half. This takes a gentle hand and a little practice, but with care, you'll master this elegant technique.

Fill each cut scone with a generous teaspoon of raspberry jam with seeds. The jam will be slightly visible around the edges, which creates a beautiful presentation. This visibility is part of what makes these scones look so elegant and appetizing.

Transfer the filled scones to a baking sheet, spacing them evenly. Place the baking sheet in the preheated oven and bake until the scones are golden brown, approximately 18 minutes. Watch them carefully near the end to avoid overbaking.

Transfer the baked scones to a wire rack to cool just until they are slightly warm. You want them warm (not hot, not cold) when you apply the glaze. This temperature allows the glaze to set nicely without sliding off the scones.

While the scones are cooling, prepare the rose water glaze by mixing the powdered sugar, rose water, and the remaining 3 tablespoons of whipping cream together until smooth. Whisk the mixture thoroughly to eliminate any lumps. The glaze should be spreadable, with a consistency that is neither too thick nor too thin.

Spread the delicate rose water glaze over the slightly warm scones and serve immediately, or allow them to cool to room temperature. The glaze will set slightly as the scones cool, creating an elegant, delicate coating that complements the raspberry jam and buttery crumb perfectly.