Preheat oven to 425 degrees. Grease cookie sheet. In large bowl, combine flour, 2 tablespoons sugar and the baking powder and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in milk and egg until just combined. Transfer dough to lightly floured surface and knead about 4 times until dough just holds together. Divide dough in half. Roll one half into 8-inch circle and transfer to prepared cookie sheet. Spread jam on top, leaving a 1-inch border. Roll remaining dough half into 8-inch circle and place on top. Press edges lightly to seal. Sprinkle with remaining 1 tablespoon sugar. Cut into 8 wedges but do not separate. Bake 20 minutes. Makes 8 scones.