This morning I wanted to bake something yummy but quick for breakfast. I just got a container of fresh raspberries and I knew we had oats. So 10 minutes of prep, and 20 minutes in the oven later; we had these delicious scones.
This is the recipe I use, and if you don’t have buttermilk, use heavy cream with a bit of lemon juice squeezed in. If I have blueberries or blackberries, sometimes I throw those in too. Enjoy!
