Breakfast Berry Shortcakes
This is a perfect healthy brunch or breakfast treat for springtime! It has been our family’s traditional first-day-of-spring breakfast treat. With oats, berries and yogurt, it is a great start to your day!
- 1 cup rolled oats
- 1/3 cup whole wheat flour
- 2/3 cup unbleached flour
- 2 tablespoons sugar
- 1 tablespoons baking powder
- 1 teaspoon grated lemon peel (opt.)
- ½ tsp. baking soda
- ¼ c. butter
- 2/3 cup buttermilk or plain low-fat yogurt
- Vanilla yogurt –at least a cup
- 2 cups berries, thawed frozen or fresh
- 2 tablespoons sugar (for sweetening berries, as needed)
Preheat oven to 400˚ F. Lightly spray cookie sheet with no stick cooking spray or oil lightly. Combine oats, flour, 2 tablespoons sugar, and baking soda; mix well. Cut in butter until crumbly. Add buttermilk; mix until moistened. Knead on floured surface 10 times.
Make Shortcakes by dividing dough into 8 equal portions and form into balls and then flatten the balls into circles that are at least 1/2-inch thick. Bake 13-15 minutes or until golden brown. Sweeten berries, (if desired) with remaining 2 tablespoons sugar. Split shortcakes with a serrated knife while still warm, put a dollop of vanilla yogurt and a large spoonful of berries over bottom half and place shortcake top over all and serve.
Serves 8. (Calorie count: about 220 calories, which varies with the amount of yogurt & berries you put on.)
Late Summer variation: serve with peaches and/or blackberries. Instead of shortcakes, dough can be formed into a large 8-inch-circle to bake (about 15-20 minutes) and then cut into 8 scone-style wedges while warm.