Buckwheat Granola Scones

Total Time
Prep 20 mins
Cook 20 mins

American Country Inn and Bed & Breakfast Shaw's Fancy in Annapolis, Maryland.

Ingredients Nutrition


  1. Preheat oven to 375 degrees and lightly butter a cookie sheet.
  2. In a large bowl, stir together the flours, brown sugar and baking powder.
  3. Using a pastry cutter, cut in the butter until the mixture is the texture of cornmeal.
  4. In a separate bowl, mix the milk, egg and vanilla extract.
  5. Stir into the flour mixture (The dough will be sticky.)
  6. With lightly floured hands, knead in the granola.
  7. Use an ice cream scoop or 1/3 cup measure to spoon the dough onto the cookie sheet, spacing them 2 1/2 to 3 inches apart.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Remove from the oven and cool on wire racks.
  10. Serve warm or cold.


Most Helpful

I made quite a few changes, but still wanted to leave a note about these delightful scones. I used spelt flour instead of all-purpose, an olive oil based butter and oats. The buckwheat flavour came through SO nicely! and I loved the texture of the oats. Next time I will absolutely use granola. I imagine a granola with a lighter flavour and not to many add-ins. Thanks

kelly in TO July 14, 2008

I love buckwheat pancakes so I thought I'd give these a try. My husband and I enjoyed these scones (they were a little to hearty for the kids). They are dense in texture but they do rise nicely.I did use shortening since I was out of butter, reg. flour, and maple extract. I made a maple glaze to top and it was a perfect touch. Thanks Roosie, for posting. Roxygirl

Roxygirl in Colorado August 14, 2007

Very good, nice rise and the granola made them incredibly yummy! I'll be trying these again.

hexreedfrost81 June 21, 2007

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