This patriotic toast is perfect for a Fourth of July breakfast. Cream cheese, raspberry jam, blueberries, and bananas make it healthy and filling. Make it in the morning, or have it for brunch. Pair it with a nice, cold glass of milk to top it off!

Putting together this toast is easy, there isn’t even a recipe! Take a piece of toast and slather with cream cheese. Layer on raspberry jam and create a star corner with blueberries. Arrange halved banana slices to make the stripes. Get the kids to help you assemble this tasty toast, we’re sure they’ll be grabbing seconds!

Want more patriotic recipes or decor ideas? Take a look at these!

American Flag Party Fruit Skewers

Easy Patriotic Bandana Decor

Patriotic Porch Decor Ideas

These soft cranberry scones are made with kitchen cupboard staples, and are quick to whip up for breakfast or brunch. You can spread them with butter or jam, and even dip them in your tea or coffee. In this recipe we used cranberries, but you can use blueberries or strawberries as well. Remember, when mixing the dough, don’t over-mix or you’ll end up with a hard, dense scone.

Soft Cranberry Scones

These cranberry scones make the perfect Sunday breakfast or brunch. Quick to prepare and bake, they’re great for unexpected guests!

Ingredients

• 1 cup flour
• 1/4 cup sugar
• 1 1/2 tsp baking powder
• 1/8 tsp salt
• 1/4 cup cold butter
• 3 tbsp 3% milk
• 1 egg, beaten
• 1/4 cup dried cranberries
• 1/4 tsp coarse sugar

Instructions

1. In a bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
2. In another bowl, combine milk and 2 tbsp of the beaten egg. Add to the crumb mixture and until just moistened.
3. Stir in cranberries.
4. Place the dough on a floured surface and knead gently a 6-7 times. Pat the dough into a 6 inch circle, and cut into 4 wedges.
5. Place the wedges onto a baking sheet coated with cooking spray. Brush with the remaining egg and sprinkle with coarse sugar.
6. Bake the scones at 425° for 12-15 minutes or until golden brown. Serve warm with jam and butter.

Photos: Greedy Guts, Food Coma Blog, In Good Taste Blog.