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Buckwheat Granola Scones


Delicious and wholesome scones that are perfect for breakfast or snack.













Trans-fat Free, Low Sodium


1 ⅓ cups all-purpose flour
cup buckwheat flour
¼ cup brown sugar
2 ¼ teaspoons baking powder
cup butter
chilled, cut up
cup milk
1 large eggs
1 teaspoon vanilla extract
or maple extract
1 ½ cups granola
homemade preferred


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.


* not incl. in nutrient facts

Add review




How on Earth does this make 3 doz?? I barely got a dozen out of this. I used the 1/3c to form the balls, but there was only a little left after the first doz.

over 9 years ago

Hey, thanks for the comment. I just read through the recipe, and have to agree with you on the serving size. Updated the recipe, and hope you have enjoyed these delicious-sounding scones. Happy Baking :-)


Nutrition Facts

Serving Size 54g (1.9 oz)
Amount per Serving
Calories 20343% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 32mg 11%
Sodium 50mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 10%
Sugars g
Protein 11g
Vitamin A 4% Vitamin C 0%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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