Raspberry Rose Scones

1. 1

   Preheat oven 375 degrees F.

2. 2

   Combine the biscuit mix, rose water, and 1 cup of the drained raspberry juice.

3. 3

   With a wooden spoon, mix the ingredients together thoroughly to make a dough.

4. 4

   Gently knead into the dough 1/2 of the drained raspberries and the fresh raspberries, being careful not to squish them.

5. 5

   (Reserve remaining canned raspberries for another use.)

6. 6

   Spray 2 (8-inch) loaf pans with non-stick spray, then divide the dough mixture between the pans.

7. 7

   Transfer to the oven and bake for 20 minutes.

8. 8

   Remove loaves and set on cooling racks.

9. 9

   Sprinkle some sugar on the top of loaves while they are still hot.

10. 10

    When cool, slice loaves and serve with Lemon Cream Cheese Spread.

11. 11

    1/3 cup lemon curd

12. 12

    16 ounces cream cheese, softened

13. 13

    1 teaspoon rose water

14. 14

    Whip all ingredients together and chill in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.