*Rose water can be purchased from many herb stores or specialty food shops, or online. If you can't find it, leave it out and add an equal amount of milk.
RASPBERRY ROSE SCONES WITH LEMON CREAM CHEESE SPREAD
2 packs complete biscuit mix 1/4 cup rose water 2 cans red raspberries 1 cup raspberry liquid (from canned raspberries) 1 container fresh raspberries 2 tablespoons sugar Lemon Cream Cheese Spread, recipe follows
Preheat oven 375 degrees F.
Combine the biscuit mix, rose water, canned raspberries, and raspberry liquid. Knead ingredients together thoroughly to make a dough. Gently knead the fresh raspberries into the dough, being careful not to squish them. Divide the mixture between 2 (8-inch) loaf pans. Sprinkle 1 tablespoon of sugar over each loaf. Transfer to the oven and bake for 20 minutes. Remove loaves and set on cooling racks. When cool, slice loaves and serve with Lemon Cream Cheese Spread.
Lemon Cream Cheese Spread: 1/3 cup lemon curd 16 ounces cream cheese, softened 1 teaspoon rose water
Whip all ingredients together and chill in the refrigerator.
