We have been eating a LOT of these for easy weekend breakfasts, so I thought I would share. My four year old came upstairs from watching cartoons with her dad on Sunday to ask what was for breakfast and when I turned on the oven light so she could see, she jumped up enthusiastically and shouted, “Yes! Raspberry Stones, my favourite!” Hence the name. Hope you like them too.
1 cup Grandma’s biscuit mix
1 Tbsp plus extra for topping sugar
1/4 cup milk
1 large egg, slightly beaten
A handful or 2 of frozen raspberries
Preheat oven to 425 and line a baking sheet with parchment or a silicone mat. Mix together biscuit mix and 1 Tbsp of sugar. Add milk and egg, stir just until everything comes together. Fold in raspberries (a handful of white chocolate or a shake or two of lavender here definitely increases the treatiness factor; be creative). Drop by large spoonfuls onto baking sheet and bake on middle rack for 12-15 minutes or until golden brown on top and edges. Try to prevent anyone from eating them for a moment or two; mouths will be burnt.