Breakfast Raspberry Shortcake


August 12, 2015

Special way to start your day.


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(1/2 stick) margarine

2/3 cup buttermilk

1 8-oz. carton vanilla yogurt

2 cups frozen or fresh raspberries


1Heat oven to 400 degrees.

2Lightly spray cookie sheet with no stick cooking spray or oil lightly.

3Combine oats, flour, 2 tablespoons sugar, baking powder, lemon peel and baking soda; mix well.Cut in margarine until crumbly.

4Add buttermilk. Mix just until moist­ened. Knead on floured surface 10 minutes.

5Place on prepared cookie sheet.

6Form into 8-inch circle.

7Bake 15 to 20 minutes or until golden brown.

8Top with yogurt, red raspberries, and remaining 2 tablespoons sugar.

9Yield: 8 servings.

Washington Red Raspberry Commission at