Raspberry Rose Scones

Directions

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.