Spread cream cheese on one side of each slice of bread. Layer cucumber and smoked salmon on half of the slices, sprinkle with dill, and top with remaining slices. Cut into quarters.

Preheat the oven to 400°F (200°C). In a mixing bowl, combine flour, baking powder, and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in cream and dried fruit until just combined. Turn onto a floured surface and knead gently. Roll out to 1-inch thickness and cut into rounds.

Place scones on a baking sheet and bake for 15-20 minutes until golden brown.

Roll out puff pastry and cut into squares. Place a small spoonful of fruit preserves in the center of each square. Fold corners to the center and seal. Brush with beaten egg.

Bake in the preheated oven at 400°F (200°C) for 15 minutes or until golden.