Granola Scones

Scones are by far my favorite breakfast food to make and eat! They can be made in any flavor combination imaginable. They aren't too sweet, have great texture and are very comforting.

Try your next batch with your favorite tea or coffee!

1 c. all-purpose flour

1 c. whole wheat flour

2-3 T. sugar

1 T. baking powder

1 stick COLD butter, cubed

3/4 c. milk

2 t. vanilla extract

1 c. granola (your favorite kind!)

3/4 c. dried cranberries or other dried fruit (optional)

 

Preheat oven to 400 degrees F.

In the bowl of a food processor add flours, sugar, baking powder and cubed COLD butter. Pulse several times until butter chunks are small. Add in granola and pulse to combine.

Add milk and vanilla and pulse again just until mixture comes together. If adding dried fruit do so at this time. Don't over pulse. Dry crumbs at the bottom are fine.

Dump mixture onto a lightly floured work surface. Knead a few times to incorporate all ingredients. Working fast is best so the butter doesn't melt. If the butter becomes soft the scones won't rise well and will spread instead.

Shape into about an eight inch circle. Cut into eight equal wedges using a scraper or a large sharp knife.

Transfer scones to a parchment lined baking sheet arranging so scones do not touch.

There are always tasty options with scones. Ingredients of course, but also what you put on top. You can sprinkle the top with turbinado sugar or glaze the scones after baking. I've pictured and made both options several times. If you prefer scones that aren't very sweet the sugar option is best. If you like them on the sweeter side the glaze option is perfect!

Turbinado sugar option - lightly brush tops of (unbaked) scones with milk. Sprinkle turbinado sugar over the milk and bake 12-14 minutes or until tops are lightly golden brown.

Glaze option - bake scones for 12-14 minutes or until tops are lightly golden brown. Meanwhile in a small mixing bowl whisk:

1 1/2 c. powdered sugar

2 T. melted butter

1 t. vanilla extract

1 T. maple syurp

milk to thin glaze to desired consistency.

While scones are still warm drizzle glaze over the tops.