Tuesday, January 10, 2012

Raspberry Scones: Food Storage

So I didn't take a picture but I did want to give you an idea what they look like. Just think biscuits with raspberries. Made these tasty treats for FHE last night. Topped it with the left over cream rather than a glaze. My oh my my heart did a little dance... so did my stomach. The recipe I tried was from Shelf Reliance. It is a food storage recipe. It calls for apples but I wanted to try the freeze-dried raspberries I had just gotten. 

  • c thrive 6 grain pancake mix
  • T thrive brown sugar
  • 1⁄4 t cinnamon
  • T heavy whipping cream
  • 1⁄2 c thrive apple chips or slices


Rehydrate Apple Chips or slices. Mix all ingredients together. Add just enough cream to make a moist biscuit dough. Scoop dough onto greased baking sheet. Bake at 350 degrees for 10-15 min depending on size of scone. Drizzle with glaze and serve.
Makes approx. 15 small scones or 8 larger scones
Opt: In place of apples and cinnamon use reconstituted Thrive blueberries, peaches, strawberries, apricots, or mangoes

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