Ingredients
1 cup self rising flour
5 tablespoons sugar (you can use splenda brown sugar)
5 tablespoons unsalted butter, chopped in cubes
1 cup heavy whipping cream or 1 cup half-and-half
1 cup fresh raspberry
Method
Sources
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Recipe1M+
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Large balloon whisk — whip cream, eggs, sauces, incorporate air
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Cream whipper for foams, espumas, rapid infusions
Adjustable stand — hold cookbook or tablet at eye level while cooking
Powdered cream for shelf-stable cooking — sauces, baking, camping
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Cream-filled mozzarella — caprese, pizza, peach salad, tomatoes
Cream whipper for foams, espumas, rapid infusions
Adjustable stand — hold cookbook or tablet at eye level while cooking
Powdered cream for shelf-stable cooking — sauces, baking, camping
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preheat oven to 400 degrees f (200 degrees c). lightly grease a baking sheet. in a large bowl combine the flour, oatmeal, and sugar. add butter into the flour mixture and use your fingers to work the butter. add the cream, raspberries and chocolate into the mixture and stir with a wooden spoon until the mixture is smooth. turn dough out onto a lightly floured surface, and knead briefly. roll dough out into a 1/2 inch thick round. cut into 8 wedges, and place on the prepared baking sheet. bake 15-20 minutes in the preheated oven, or until golden brown.