Buckwheat Granola Scones Recipes

BUCKWHEAT GRANOLA SCONES

Steps:

• Preheat oven to 375℉ (190℃) F and then lightly butter a cookie sheet. In a large bowl, stir together the flours, brown sugar and baking powder. Add the butter. Using a pastry cutter, cut in the butter until the mixture is the texture of cornmeal. In a separate bowl, mix the milk, egg and vanilla extract. Stir into the flour mixture. The dough will be sticky. With lightly floured hands, knead in the granola. Use an ice cream scoop or ⅓ cup measure to spoon the dough onto the cookie sheet, spacing them 2½ to 3 inches apart. Make 3 dozens. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and place on wire racks. Serve warm or cold.

BUCKWHEAT CORNMEAL SCONES

Steps:

• Whisk the egg, milk, and cream together and set aside.
• Combine the flours, cornmeal, sugar, baking powder and salt.
• Add the butter, coarsely chopped. Work the butter into the flour mixture leaving some clumps slightly larger others.
• Slowly add the milk mixture until the dry mixture is just wet. The dough should be rough and sticky, but hold together in a ball when lightly kneaded. If it is too wet, add a bit more all purpose flour.
• Turn the dough out onto a lightly floured surface and shape it so it is about 3/4 inch thick. Cut the dough into equal sized pieces and form the scones.
• Place on a parchment lined baking sheet, and refrigerate until ready to bake.
• Preheat the oven to 425F Brush the tops of each scone with a bit of milk, and sprinkle with a bit of raw sugar if desired.
• Bake for 12 to 15 minutes, or until the tops are golden brown. Cool on a wire rack, and serve immediately.

BUCKWHEAT GRANOLA SCONES

Steps:

• Preheat oven to 375 degrees and lightly butter a cookie sheet.
• In a large bowl, stir together the flours, brown sugar and baking powder.
• Using a pastry cutter, cut in the butter until the mixture is the texture of cornmeal.
• In a separate bowl, mix the milk, egg and vanilla extract.
• Stir into the flour mixture (The dough will be sticky.)
• With lightly floured hands, knead in the granola.
• Use an ice cream scoop or 1/3 cup measure to spoon the dough onto the cookie sheet, spacing them 2 1/2 to 3 inches apart.
• Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from the oven and cool on wire racks.
• Serve warm or cold.