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| 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 |
Method
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.
Bake
| 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
