Preheat oven to 375 degree F. In a medium bowl stir together the flour, baking powder, and salt. Cut in the shortening until mixture resembles coarse crumbs. make a well in the center. Add milk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Quickly knead dough 10 to 12 strokes or until nearly smooth.
Roll dough to a 12x8-inch rectangle. Spread apricot or peach preserves lengthwise over half of the dough, leaving a 1/2-inch border around the edges. Spread raspberry or strawberry jam lengthwise over remaining half of dough, leaving a 1/2-inch border around edges. Roll the two long sides, scroll fashion, to meet in the center. Where the rolls come together, brush with water and lightly squeeze together.
Line a baking sheet with foil; grease the foil. Transfer the roll to the baking sheet. Bake for 20 minutes or until golden. Cool for 10 minutes on the baking sheet. Cut roll into 1-inch-thick slices. Place two warm slices in each shallow bowl and pass Lemon-Sour Cream Sauce. Makes 5 servings.
Lemon-Sour Cream Sauce
In a small saucepan combine lemon curd and dairy sour cream. Heat over low heat just until warm (do not boil).