Raspberry Breakfast Braid

My very favorite fair food is Fisher’s Scones with raspberry jam.  Last fall when we went to the Ellensburg Rodeo, I had 2 (or maybe it was 3) scones for dinner at the fair rather than having any other food.  This recipe tastes exactly like those Fisher Scones to me, I was in heaven!  My husband and son did get a little taste.

2 cups baking mix (such as Bisquick)
1 (3 oz) pkg cream cheese, cold
1/4 cup butter, cold
1/3 cup milk or buttermilk
1/2 cup raspberry jam

Preheat oven to 425°.  Cut cream cheese and butter into baking mix until mixture is crumbly.  Stir in milk.  Turn dough onto lightly floured surface and knead lightly 10 to 12 times.  Roll dough into 12″x8″ rectangle.  Spread jam lengthwise down center 1/3 of dough.  Make 2½” cuts at 1″ intervals on long sides.  Fold strips over filling.  Pick up with two spatulas and move onto Silpat lined baking sheet or sprayed with non-stick spray.

Bake for 12 to 15 minutes or until lightly browned.  Glaze with following glaze when cooled…or just eat!
1/2 cup powdered sugar
1/8 tsp vanilla
milk to make drizzle consistency

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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