|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