Monday, July 25, 2011

{raspberry ricotta scones}

I have always loved the sweeter side of breakfast like french toast or fruit & yogurt, but my favorite thing is a really good fresh baked scone.  Smitten Kitchen posted this recipe for Whole Wheat Raspberry Ricotta scones last week and I immediately went out to pick up the ingredients.  These were incredibly  quick to prepare (about 10 minutes to make up the dough) and the result was sweet and moist even though the recipe uses whole wheat flour. 

1 comment:

  1. Yumm! I love baking this time if year with all of the fresh berries so easily available. I'm going to try some lemon blueberry muffins this afternoon!