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(do not over mix!)
floured surface, using a floured rolling pin, roll each dough half into a -inch circle. transfer circle to an ungreased baking sheet. brush with melted butter; spread raspberry mixture evenly to within -inch of edges. place remaining circle on top. cut dough into equal wedges, cutting through dough, but not...
https://foodingredients.treetop.com/applications/recipe/raspberry-filled-scones-with-fruit-purees/