Raspberry Rose Scones

Name: Raspberry Rose Scones
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: English, Scottish, British, European
Ingredients: 567 grams package biscuit mix; 454 grams cream cheese, softened; 79 milliliters lemon curd; 355 milliliters fresh raspberries; 850 grams red raspberries, drained (reserve both liquid and raspberries); 237 milliliters raspberry liquid (from canned raspberries); 59 milliliters rose water; 1 teaspoon rose water; 2 Tbsps sugar

Raspberry Rose Scones might be just the morn meal you are searching for. One portion of this dish contains around 6g of protein, 16g of fat, and a total of 308 calories. This recipe serves 16. It is a rather cheap recipe for fans of Scottish food. From preparation to the plate, this recipe takes around 30 minutes. It is a good option if you're following a fodmap friendly diet. If you have raspberries, raspberries, lemon curd, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven 375 degrees F.

Equipment you will use

Oven

Combine the biscuit mix, rose water, and 1 cup of the drained raspberry juice. With a wooden spoon, mix the ingredients together thoroughly to make a dough. Gently knead into the dough 1/2 of the drained raspberries and the fresh raspberries, being careful not to squish them. (Reserve remaining canned raspberries for another use.) Spray 2 (8-inch) loaf pans with non-stick spray, then divide the dough mixture between the pans.

Ingredients you will need

Biscuit Mix