This recipe is from Holiday Celebrations (Special Issue 2008)
Ingredients
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[quantity] => 0.75
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[title] => milk, buttermilk, cultured
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-
1 cup self-rising flour
-
1 cup quick-cooking oats uncooked
-
1/3 cup firmly packed brown sugar
-
1/4 tsp salt
-
1/2 cup butter
-
3/4 cup frozen raspberries
-
1/2 cup buttermilk
-
1/4 cup heavy whipping cream
-
1 large egg
-
1 tsp vanilla extract
-
3 tablespoons sugar
Recipe Method
1. Preheat oven to 400 degrees.
Line 2
baking sheets with
parchment paper.
2. In a large bowl, combine flour, oats, brown sugar, and salt. Using a pastry blender, cut butter into flour mixture until mixture is crumbly. Stir in frozen raspberries.
3. In a medium bowl, whisk together buttermilk, cream, egg, and vanilla extract. Combine buttermilk mixture with flour mixture, stirring batter just until smooth.
4. Drop by heaping tablespoonfuls onto prepared baking sheets; sprinkle tops evenly with 3 tablespoons sugar. Bake for 18 to 20 minutes, or until lightly browned.
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