INGREDIENTS
1
Lemon, Zest of
8 oz
Raspberries, fresh
2
Eggs, large
1 tbsp
Honey
2 tsp
Vanilla bean paste
1 cup
All-purpose flour
2 tsp
Baking powder
1 tsp
Salt
2/3 cup
Sugar
1
Turbinado sugar
1 cup
Whole-wheat pastry flour
1 tbsp
Hemp seed
4 tbsp
Butter, unsalted
1 stick
Butter, unsalted
1/3 cup
Milk
6 oz
Raspberry yogurt, nonfat