Granola Scones Recipes

APPLE AND GRANOLA SCONES

Steps:

• Preheat oven to 400°F.
• In a large bowl, combine flour, baking powder, salt and sugar.
• Add the butter to the flour mixture and rub it in with your fingertips, working until mixture is sandy and the butter seems fairly evenly distributed, with a few larger bits, but none larger than a pea.
• Stir in 1/2 cup buttermilk (reserving the rest), the apple and the granola. Add the remaining buttermilk 1 tbsp at a time until the dough comes together into a ball. It should not be too sticky, nor should it be floury. Add back an additional tablespoon of flour if your dough becomes too wet.
• Divide ball into two equal discs about 1-inch thick and cut each disc into quarters. Place triangular scones on a parchment-lined baking sheet and sprinkle with brown sugar.
• Bake for about 20 minutes at 400F until light golden brown. The bottoms should be browned.
• Cool on a wire rack for at least 5-10 minutes before serving. Scones can be eaten warm or at room temperature.

GRANOLA SCONES

Steps:

• Preheat oven to 375°F.
• In a large bowl, combine oatmeal, egg, buttermilk, and vanilla. let stand for 5 minutes.
• In large bowl, combine flours, ground flaxseed, sugar, baking powder , baking soda, cinnamon, and salt.
• Cut in butter. Rub lightly with fingertips until mixture resembles coarse crumbs. Stir in currants, almonds and sunflower seeds.
• Stir buttermilk mixture into dry ingredients and mix just until moistened.
• Turn dough onto floured surface and knead six to eight times. Dough will be sticky.
• Flatten into a 8-inch round cake pan, Whisk egg white, and 1 tablespoons water.
• Brush over dough. Sprinkle with almonds, atmeal, sunflowere seeds, and flaxseed, Score dough into 8 wedges. Bake for 25-30 minutes or until wooden pick inserted in center comes out clean. Let cool in pan for 5 minutes.
• Remove from pan and cut into 8 wedges. Serve warm.