Egg Bites!

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Making a healthy breakfast at home can be easy, affordable and delicious. I like to eat a high protein breakfast and kind of shy away from carbs. I've experimenting with egg bites. A easy way to add protein is to add cottage cheese to the egg bites. My daughter Holly (aka Tink) recently made us egg bites for breakfast while we were on a ski trip to Sunrise in Arizona. She gave me the idea as she added cottage cheese to her egg bites. She had meatless egg bites, bacon egg bites and sausage egg bites.

 

Lemon Raspberry Scones

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One of my favorite times is in the early morning. I brew my cup of tea and eventually decide on a pastry, granola or a egg bite for my breakfast. I really enjoy this time and especially enjoy a delicious, fluffy and buttery scone. 

 

These bright fruity Lemon Raspberry scones melt in your mouth and are perfect for a afternoon tea or my favorite time in the morning. They have a touch of tartness from the lemon, the texture is perfect, and the bursts of raspberries are beyond delicious.

 

Lemon Raspberry Scones

 

1/2 cup sugar

2 lemons- zest only, then chopped fine

2 cup all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. kosher salt

1 cube 8 Tablespoon. unsalted butter cold

1/2 cup+ 2 Tablespoon. whole fat sour cream

1 large egg

1 1/2 tsp vanilla

2/3 cup fresh or frozen raspberries

Pre heat oven to 400 F degrees. Line a sheet pan with silpat or parchment.

Combine lemon zest and sugar in a bowl. Add the flour, baking powder and salt and mix well.

Grate the butter into the flour mixture. Combine with a pastry blender or fork.

In a small bowl whisk together the egg, vanilla and sour cream.

Gently fold in the raspberries. Form a ball and flatten onto a floured surface. Roll/pat out to a circle...should be about an inch high and about 7 inches across. 

Cut into triangles. Place on baking sheet. Bake for 15-18 minutes.

Enjoy!