After a full week I am so glad when Saturday rolls around. It seems like lately things have been so busy. We have been traveling a lot on the weekends, but a couple of weeks ago we were actually home. So, we did one of my favorite things – we made scones for breakfast! Our children hardly ever sleep in on Saturdays but I love the leisurely pace and the extra time to spend with them, especially in the morning. I had some fresh raspberries in the refrigerator that I had picked up on sale that week, so I immediately knew they would be perfect in this recipe from The Smitten Kitchen.
This scone recipe is simple and straightforward, and it is easy enough for kids to help. The dough is very wet, so be sure to flour your hands and work surface well. The whole wheat flour adds a nice hearty texture, so these are more filling than an ordinary scone. You’ll make a mess, but in the end you will have some of the most delicious, flaky scones ever. The raspberries add a burst of flavor that we loved.
My daughter’s pick for scones? Chocolate chip, of course! So we made those too. Maybe you’ll see a post for that another day. In the meantime, I hope you’ll give these whole-wheat raspberry ricotta scones a try.
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