Five-Fruit Granola Scones
Yield
6 servingsPrep
15 minCook
45 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| ⅓ | cup |
sugar
granulated, divided |
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
butter
|
|
| 1 | cup |
granola
|
|
| 16 | ounces |
fruit cocktail
in juice, drained |
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
granulated, divided |
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
butter
|
|
| 237 | ml |
granola
|
|
| 462.4 | ml/g |
fruit cocktail
in juice, drained |
|
| 2 | large |
eggs
beaten |
|
Directions
Preheat oven to 375℉ (190℃) F; grease a baking sheet.
Combine the flour, ¼ cup sugar, baking powder and salt in a large bowl.
Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs; stir in the granola.
Stir in the fruit cocktail and eggs; blend just until moistened.
Place the dough on a lightly floured surface.
Roll out the dough into a 7-inch circle with a lightly floured rolling pin; place on the baking sheet.
Sprinkle the remaining sugar over the top.
Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
Cut into 6 wedges.
Remove from the baking sheet.
Cool on a wire rack for 10 minutes.
Serve warm or cool completely.
