I realize I am at risk of sounding like a broken record, but when we have house guests I like to bake a morning treat for them to wake up to. As you well know, in my regular bakery rotation I have two tried and true recipes that I always make. One is my favorite whole wheat muffin recipe – since it’s Summer and we live next to a berry farm, I made them with two pints of fresh-picked raspberries……and the other is my mom’s Good Morning Coffee Cake recipe. Honestly, I don’t care that it is a cheater recipe and starts with a box mix. Everyone who eats it – loves it. And I tell you what, I am pretty sure my four year old niece thought it was pretty fantastic to wake up and eat CAKE for breakfast. (Can you see? I added both fresh blueberries and raspberries to it=yum!) On Sunday morning I slept in a bit, but I still wanted to quickly bake something up before our house guests came downstairs. I realized that it had been quite a while since I made my whole wheat scone recipe. This recipe is so super easy to whip up that even a novice baker could do it. (Just be certain that your butter is really cold! It helps to put the unbaked dough in the fridge while you wait for the first batch to bake.) As you can see, this time I opted to roll out the dough and cut it with a mason jar lid – but as a reminder, it is a perfectly versatile scone recipe. You can just as easily use an ice cream scoop to make them a bit more fluffy and rustic.