You know you’ve been getting up too early when you sleep until 6:30 am and feel like that’s “sleeping in” =). I decided to be nice and go ahead and get up rather than rolling around in bed until I woke Jordan up too. This was also a favor to me because Jordan is a bear when he gets up in the morning – especially if someone wakes him up! 😉 So, what’s a girl to do with all that extra time before church? Make breakfast, of course! I set out to make strawberry scones, but during my run razzleberry popped into my head. I have no idea why! The only times I’ve ever had anything razzleberry is when someone brings a razzleberry pie to potluck at church. They’re pretty good for store-bought pies, but it’s been probably been a year since I’ve had any. I decided to embrace the randomness and make razzleberry scones….and then they turned out more like biscuits than scones so in the end I was a far cry from my original idea but they were delicious nonetheless =). They aren’t super sweet but if you want something a little more sweet you could easily top them with some raspberry or blackberry jam. And with whole wheat flour and fat-free greek yogurt they’re pretty healthy too! Enjoy!

Razzleberry Biscuits
1 cup plain fat free greek yogurt
1 cup white whole wheat flour
2 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
2 tbsp cold butter
1/4 cup fresh raspberries
1/4 cup fresh blackberries
~1 tbsp turbinado (raw) sugar for sprinkling

1. Preheat oven to 425°F. In a large bowl whisk together flour, sugar, baking powder, baking soda and salt. Add butter and using a pastry cutter or your fingers, cut butter into flour mixture until it resembles coarse cornmeal. Gently incorporate yogurt taking care not to over mix. Fold in berries.
2. Turn dough onto a lightly floured work surface. Fold dough on top of itself to knead, 3 to 4 turns, then pat into 1½-in thick circle. Cut into 8 wedges.
3. Arrange wedges on parchment paper-lined or lightly greased baking sheet and sprinkle tops of scones with turbinado sugar. Bake until golden brown, 12 to 15 minutes. Cool slightly on a wire rack before serving.

*adapted from Chobani
Nutritional info (per biscuit): 107 calories; 3.2 g fat; 16.7 g carbohydrates; 2.0 g fiber; 4 g protein

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Categories: Breads, Breakfast

3 Responses so far.

  1. heroette says:

    Kendra. I dunno how you do it. You're a PROFESSIONAL DOMESTIC BLOGRESS DOCTOR GODDESS. How do you DO it!? These look phenomenal by the way! I thiiiink I might have nearly all these ingredients on hand. Could I get away with using all-purpose flour in a pinch?

    • Kendra says:

      You could definitely use all purpose. Just start with about 3/4 cup yogurt and add more if necessary until you get a soft dough. Otherwise your dough might be too wet.

  2. Chobani says:

    Absolutely delicious looking. Thanks for sharing!<br /><br />Your friends @Chobani

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