INGREDIENTS
1/4 cup
hazelnuts
1 cup
rolled oats
1 cup
Gold Medal® all purpose flour
2 tbsp
brown sugar
2 tsp
baking powder
1 tsp
salt
1 1/2 cups
buttermilk
2 tsp
vanilla
2
eggs, beaten
4 tbsp
butter melted
1 tbsp
butter (for the pan)
1 pint
raspberries
honey, for serving