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Recipes

  • Breakfast Raspberry Shortcake
  • Post author
    Heidi Eleftheriou
  • breakfastcakedessertshortcakesweet

Breakfast Raspberry Shortcake

Difficulty: Easy


Yield: 8 servings

List of Ingredients:


1/4 cup Heidi's Raspberry Jam
1 cup rolled oats(quick or old-fashioned, uncooked)

1 cup flour

1/ 4 cup sugar

1 Tbsp. baking powder 

1 tsp. grated lemon peel 

1/2 tsp. baking soda 

1/4 cup(1/2stick) margarine

2/3 cup buttermilk

1 8-oz. carton vanilla yogurt

Directions:
 Heat oven to 400 degrees. 
Lightly spray cookie sheet with no stick cooking spray or oil lightly. 
Combine oats, flour, 2 tablespoons sugar, baking powder, lemon peel and baking soda; mix well.Cut in margarine until crumbly. 
Add buttermilk. Mix just until moist­ened. Knead on floured surface 10 minutes. 
Place on prepared cookie sheet. 
Form into 8-inch circle.
Bake 15 to 20 minutes or until golden brown. 
Top with yogurt, raspberry jam and remaining 2 tablespoons sugar. 


  • Post author
    Heidi Eleftheriou
  • breakfastcakedessertshortcakesweet

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