Ingredients Weight Measure
Pillsbury™ Place & Bake™ ZT Blueberry Scones 1 lb 6.5 oz 6 each
Filling, cream cheese, prepared 12 oz 1 1/4 cups
Filling, raspberry, prepared  6 oz 2/3 cup
Almonds, sliced 9 oz 3 cups



Place scones on cutting board.Cut each scone in half, creating 2 smaller triangles. Cut each half into 2 slices, while standing them upright.

Lay 2 slices flat, and place together with the longest edges touching. (Scone will be shaped like a square.)

Place dough onto parchment-lined sheet pan in 3x4 pattern, and lightly press together. Place cream cheese filling in piping bag. Pipe 1 oz cream cheese filling onto center of scones.

Top with 1 Tbsp raspberry filling, and sprinkle with sliced almonds.


Convection Oven* 325°F 20-24 minutes
Standard Oven 375°F 25-29 minutes

*Rotate pans baked in convection oven one-half turn (180°) after 10 minutes of baking.

Formulation courtesy of General Mills Convenience and Foodservice