Cooking Through A Cookbook · My Cooking Diaries

Whole-Wheat Raspberry Ricotta Scones Review


Recipe 5 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: you can eat one scone for 10 points or make a few modifications for 7 points. Swap out butter for ICBIN Butter and use Fat Free ricotta instead of whole milk. Back to the blogging! Feels like it's been awhile, but oddly enough… Continue reading Whole-Wheat Raspberry Ricotta Scones Review