Breakfast Raspberry Shortcake

CategoryDifficultyBeginner

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

1

Heat oven to 400 degrees.

2

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

3

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

4

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

5

Place on prepared cookie sheet.

6

Form into 8-inch circle.

7

Bake 15 to 20 minutes or until golden brown.

8

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

9

Yield: 8 servings.

Source:
Washington Red Raspberry Commission at www.red-raspberry.org

Ingredients

 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

Directions

1

Heat oven to 400 degrees.

2

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

3

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

4

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

5

Place on prepared cookie sheet.

6

Form into 8-inch circle.

7

Bake 15 to 20 minutes or until golden brown.

8

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

9

Yield: 8 servings.

Breakfast Raspberry Shortcake