Breakfast in Bed

Today is my son’s 8th birthday. To continue with our family tradition, he was served breakfast in bed this morning. Since it was a work day for me, it’s got to be fast and easy but special at the same time. My Heart Healthy Raspberry Scone is perfect for the occasion. It’s delicious, nutritious and extremely yummy! Try this recipe and let me know what you think. 

1 cup all-purpose flour

1 cup whole wheat flour

1/4 cup granulated sugar

1 Tbsp baking powder

1/2 tsp baking soda

1/4 cup organic butter

1 cup fresh or frozen organic raspberries

1 cup buttermilk 

Combine all-purpose flour and whole wheat flours, sugar, baking powder, baking soda in a large mixing bowl. Cut in butter until mixture resembles coarse crumbs. Stir in raspberries; add buttermilk and mix lightly. Drop by spoonfuls into 10 mounds on a lightly greased baking sheet. Bake in 425F oven for 12 to 15 minutes or until golden.  

Each scone has 150 Calories, 5 g fat, 4 g protein, 23 g carbohydrate, and 2 g fiber.


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