I had friends over for brunch on my birthday last week and had a lot of leftover raspberries. I needed a way to finish them before they went bad. Enter the raspberry scone. I could’ve just eaten a bowl of raspberries, but sometimes I like my fruit with a side of carbs. These scones are lightened up by using a combination of butter and vegetable oil, agave nectar instead of sugar, and a combination of whole wheat flour and all-purpose flour. Some scones are too dense and heavy, but these have just the right amount of airiness. These are amazing hot out of the oven and I completely approve of reheating them before eating the leftovers.
One of the few trying things about going on vacation for me is attempting to eat all of my refrigerator’s perishables while also not buying any groceries (rough life, I know). I’m headed out for a week long hiking trip in a few days so I’ve been eating a lot of weird meals (read leftovers galore!). One of the easiest things to make while simultaneously getting rid of a bunch of stuff in the fridge is a burrito. I’m partial to the breakfast variety. Its not glamorous, but it sure is delicious! It’s one of the easier meals to make with whatever you might have lying around, so here’s what was in my fridge this morning…