Best 3 Granola Scones Recipes

THE BEST SCONES

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
• Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
• Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.

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.