Raspberry Rose Scones Recipe | Sandra Lee | Food Network

Name: Raspberry Rose Scones Recipe | Sandra Lee | Food Network
Ingredients: 1 (20-ounce) package biscuit mix; 1/4 cup rose water; 2 (15-ounce) cans red raspberries, drained (reserve both liquid and raspberries); 1 cup raspberry liquid (from canned raspberries); 1 1/2 cups fresh raspberries; 2 tablespoons sugar; Lemon Cream Cheese Spread, recipe follows; 1/3 cup lemon curd; 16 ounces cream cheese, softened; 1 teaspoon rose water

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This Raspberry Rose Scones recipe is tender, flavorful, and perfect any time of day. A simple bake with a big payoff. Try the recipe today.

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Ingredients

1 (20-ounce) package biscuit mix
1/4 cup rose water
2 (15-ounce) cans red raspberries, drained (reserve both liquid and raspberries)
1 cup raspberry liquid (from canned raspberries)
1 1/2 cups fresh raspberries
2 tablespoons sugar
Lemon Cream Cheese Spread, recipe follows
1/3 cup lemon curd
16 ounces cream cheese, softened
1 teaspoon rose water