Buckwheat Granola Scones
Delicious and wholesome scones that are perfect for breakfast or snack.
Yield
12 servingsPrep
25 minCook
25 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ⅔ | cup |
buckwheat flour
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| 2 ¼ | teaspoons |
baking powder
|
|
| ⅓ | cup |
butter
chilled, cut up |
|
| ⅓ | cup |
milk
|
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
or maple extract |
|
| 1 ½ | cups |
granola
homemade preferred |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-purpose flour
|
|
| 158 | ml |
buckwheat flour
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 11 | ml |
baking powder
|
|
| 79 | ml |
butter
chilled, cut up |
|
| 79 | ml |
milk
|
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
or maple extract |
|
| 355 | ml |
granola
homemade preferred |
Directions
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.
